AIP / Paleo Lamb Roast with Golden Beets and Shallots
 
Prep time
Cook time
Total time
 
This recipe is 100% autoimmune protocol compliant.
Author:
Recipe type: Meat
Cuisine: Paleo Autoimmune Protocol
Serves: 5
Ingredients
  • Boneless leg of lamb (2 to 2 1/2 lbs.)
  • 1 TBSP extra virgin olive oil + extra for greasing the pan
  • 4 cloves of garlic, each clove cut lengthwise into 3 pieces
  • 3 sprigs of fresh rosemary, leaves separated from the stem
  • 4 big golden beets, quartered
  • 3/4 pound shallots
  • 1 TSP of sea salt (or more to taste)
Instructions
  1. Preheat the oven to 350 degrees F and place the rack in the middle. Grease a broiler pan with olive oil.
  2. Place the lamb in the center. With a paring knife, cut one dozen small openings all over the meat.
  3. Insert 1 piece of garlic and 1 small bunch of rosemary leaves into each opening.
  4. Arrange the beets and shallots around the meat.
  5. Season the meat and vegetables with 1 TBSP of olive oil, salt, and chopped rosemary.
  6. Cook in the oven for 75 minutes, basting the meat and vegetables occasionally, or until the meat reaches an internal temperature of 145°F.
  7. Adjust the cooking time according to the weight of the lamb roast.
  8. When done, transfer the lamb to a cutting board and wait 10 minutes before slicing.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-lamb-roast-with-golden-beets-and-shallots/