AIP / Paleo Lamb Roast with Golden Beets and Shallots
Total time
Author: Sophie
Recipe type: Meat
Cuisine: Paleo Autoimmune Protocol
Serves: 5
- 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)
- Preheat the oven to 350 degrees F and place the rack in the middle. Grease a broiler pan with olive oil.
- Place the lamb in the center. With a paring knife, cut one dozen small openings all over the meat.
- Insert 1 piece of garlic and 1 small bunch of rosemary leaves into each opening.
- Arrange the beets and shallots around the meat.
- Season the meat and vegetables with 1 TBSP of olive oil, salt, and chopped rosemary.
- Cook in the oven for 75 minutes, basting the meat and vegetables occasionally, or until the meat reaches an internal temperature of 145°F.
- Adjust the cooking time according to the weight of the lamb roast.
- 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/
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