A Little About the Recipe: Slow Roasted Lamb Shoulder with Dried Rosemary and Garlic
Paleo, keto, Atkins’ dieters of all phases this recipe is good for you. The use of dried herbs reduces the carbs to the most minimal amount and olive oil is good for paleo as well as everyone else.
I recommend for paleo-ists (I include whole30 in this) some sweet potato. When the lamb is cooked it needs resting for 30 mins, this is just enough time to turn the oven up a bit and cook some Sweet Potato Fries. Keto might like to try the Bacon and Cheese Topped Cauliflower Mash. Just ready up the cauliflower mash before the lamb finishes cooking and while it’s resting turn the oven to grill for the last step in making Bacon and Cheese Topped Cauliflower Mash. Atkins’ Induction, how about a cheese omelette, with your second cup of lettuce and cucumber? Atkins’ Ongoing and Maintenance phases, how does a starter of Paleo Guacamole on Boiled Eggs and a side of Roasted Brussels Sprouts cooked during the resting of the lamb sound?
And Here It Is: Slow Roasted Lamb Shoulder with Dried Rosemary and Garlic
Slow Roasted Boneless Lamb Shoulder with Dried Rosemary and Garlic
- 1.6 kg boneless lamb shoulder (or about 3.5 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Remove the lamb from the fridge about 1 hour before you plan to cook it so it can warm to room temperature.
- Preheat a fan-assisted oven to 150 deg C or 300 deg F.
- Pat dry the lamb with some kitchen paper and pierce it several times with a sharp knife.
- Mix the salt, garlic powder and black pepper together and rub thoroughly into the lamb.
- Rub the lamb on all sides with the olive oil.
- Place the lamb on a baking tray.
- Sprinkle the dried rosemary over the top of the lamb.
- Cover the lamb with aluminium foil. Try to make sure it doesn't actually touch the lamb itself.
- Roast in the oven for 2 and 1/2 hours.
- Remove the aluminium foil but keep it to one side (waste not want not).
- Return the lamb to the oven and cook for a further 30 mins.
- When the time is up check the lamb is cooked. A meat thermometer should read above 63 deg C or 145 deg F. If it doesn't return it to the oven, check again in 30 mins.
- Once cooked wrap the meat tightly in the aluminium foil you set aside earlier and leave to rest for 30 mins.
A Little About Us: Alex, Carl, Isla, Taran
I recently got offered a promotion at work. After much ‘umming’ and ‘ahhing’, I accepted. I wasn’t ungrateful about it, but it was problems with night-time child-care and not the promotion itself that caused the concern. This means that after a year of part-time, I now have to return to full-time shifts. We knew we would have child-care issues until the opening of a new school not far from where we live. It’s currently being built at lightning speed, but we doubt it’ll be finished anytime this year. My parents stepped up and booked various flights from England to Malta to help out until it was.
As a thank you, I invited my parents to dinner. My mum loves lamb and, since she did most of the work keeping my kids occupied, the dinner was designed for her. I had bought the lamb shoulder the week before (actually I had sent the hubby to go and get it) and I meant to pop out to get the herbs fresh that day but, did I mention the full-time shifts? Waking up after not so many hours sleep from a night-shift, I had to get going with the slow-roasting. With no time to run out and find fresh herbs, I improvised and used the dried ones I already had. Ta-daa! The roasted lamb came out great.