I have not had lamb in forever, so when my doctor told me it was on the list of approved meats on the Paleo plan, I was thrilled. I refuse to call it a diet since it is a life change for me. I hopped in my car and trucked it to Whole Foods in Asheville, that’s right I drove two hours for grass fed meat at it’s finest. I bought a beautiful lamb shoulder, 2.5lbs and already tied and ready to go in to oven. The seasonings I used are classic, garlic, rosemary, salt ( I used my natural blend Falksalt), Kerry Gold butter, red wine and love. You will see how easy it is to make this elegant meal paired with roasted root vegetables in a parsnip and turnip puree. Your family or guests will leave the table wanting more.
Serves 4 Oven Temp: 350 degrees 30min each pound.
- 2.5 lb Lamb shoulder roast (have the butcher tie it for you)
- 1 cup red wine
- 1/4 cup Extra Virgin Olive Oil
- 4 garlic cloves chopped
- Salt and Pepper to coat (I use Falksalt)
- 2-3 medium Portabella mushrooms
- 1 large onion quartered
- 3 large parsnips
- 3-4 large turnips
- 2 large beets
- 1/4 cup melted Kerry Gold Butter
- 10 organic carrots
- 2 TBS melted Kerry Gold Butter for mash
First, get the root vegetables washed and prepped by peeling the parsnips and turnips. Set aside.
In your roasting pan, place the carrots, onion, beets, and one of the cut parsnips. Sprinkle with salt and pepper, add 1/4 cup of olive oil and 1 cup of the red wine and a sprig of the rosemary(if your using dried just sprinkle about 1 tsp) over the veggies. Now for the important part; the roast! I got mine at Whole Foods and usually I do like to get the leg but this roast looked so tempting. This recipe will work for whichever cut you like.
The lamb from New Zealand always has the best flavor, I just cant recommend any other. When you get yours unwrapped, set onto a nice sized place to season. I always have garlic peeled and soaking in olive oil in the fridge, This is so nice for many reasons but mainly for the infused olive oil. No worries if you don’t, just use the raw garlic, peeled and chopped in half, 1/4 cup of olive oil, fresh or dried rosemary about 1/4 cup as well and begin rubbing this into the meat and sprinkling on top. I like to slice little pockets into the meat and slide it inside as well.
My daughter chopped some rosemary so fine it was like dust which is perfect for the top along with some flakes of the Falksalt to melt into the meat. Place your roast on top of your red wine vegetables.
Put into oven at 350F and cook for approx 30 min per pound. This one took 2.5 hours. You choose your desired doneness for the internal temperature. 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).
While that is cooking, prepare the parsnip and turnip mash. Take the remaining parsnips and all of the turnips with a sprinkling of salt into a pot of water and bring to a boil over med heat, boiling for about for about 8 to 10 minutes. Vegetables are cooked when you can easily insert the tip of a knife.
They will not be the same consistency as mashed potatoes but the flavor is lovely! The Roast is done and looks amazing! I cooked mine to medium. Another dash of Falksalt for finishing while it rests for about 10 minutes.
When your lamb has rested, plate the mash and sliced lamb right on top, vegetables to the side and a little of the red wine juis. This is Heaven on a plate! Rich and lovely for those cold winter nights. My step father is from England and the only thing I think he was longing for was his mint leaves and vinegar(that’s right they don’t do the nasty jelly in England). Next time I may have to make that for him, other than that this man had no complaints.. Enjoy~