AiP Roasted Lamb with Fennel and Sweet Potato
Equipment
- cast iron pan
- 9"x12" baking dish
- baking tray
Ingredients
- 2-3 tablespoons good quality extra virgin oil
- 4 cloves garlic finely chopped
- 3 carrots roughly chopped
- 2 tspns pink Himalayan salt P.S. Avoid iodized table salt
- 2 tspns dried oregano for rubbing on lamb
- 2-3 bunches fresh greens like spinach or kale or similar
- 2-2.5 pounds lamb posterior or rear corner Bone in
- 2 fresh fennel bulbs
- 1 fresh sprig of rosemary
- 2 sweet potatoes peeled and cut into wedges
Instructions
Browning the Lamb
- Heat cast iron pan
- Preheat oven to 370 degrees
- Place lamb in 9x12 baking dish and pat dry with a paper towel, soaking up all moisture
- Salt both sides liberally
- Coat and rub lamb with 1 tablespoon of olive oil
- Once cast iron pan is heated well, roast each side on lamb for 3 minutes. Do not move the lamb around, we want a nice browning of the skin to happen here
- Remove lamb from heal and set aside in baking dish
Sweet Potato and Fennel
- Peel both sweet potatoes and cut into wedges of your desired size
- Wash and slice fennel bulbs
- Lay sweet potatoes and one sliced fennel on baking tray with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with salt.
For the oven
- Wash and peel carrots and roughly chop
- Place remaining sliced fennel in baking dish with lamb. Arrange evenly. Add carrots, 2 cloves chopped garlic, sprig of rosemary and some dried oregano if desired. Sprinkle salt on veggies (not lamb). Drizzle with a bit more olive oil all around.
- Place baking dish of lamd and veggies on top rack. Place baking tray of sweet potato and fennel on lower. Bake for 30 mintues at 370.
Sauteed Greens
- When 15 mintues are left on the oven, take out greens and wash thoroughly
- Heat cast iron pan, same one from before with the fat drippings from the lamb.
- Finely chop remaining 2 cloves of garlic
- Chop greens and put into cast iron pan
- Toss the greens and cover for 3-5 mintues. Do not overcook.
- Remove lid, toss and let any water evaporate
- Remove from heat set aside
When Baking Time is Up
- Remove both trays from over. Let lamb rest for 10 minutes before carving
- Arrange plates of roasted lamb, sweet potato, fennel, sauteed greens and carrot. Enjoy!
Video
Notes
The perfect Sunday roast meal the whole family will enjoy even though it has been created for people with Hashimoto's Disease and/or Hypothyroidism in mind!. This anti inflammatory meal is gluten free, dairy free, soy free, grain free and uses grass fed, organic meat.