A hearty winters meal to warm the body and soul.
Lamb Ingredients:
- 1 lamb shoulder
- 1 large sweet potato
- 1/4 cup coconut oil or extra virgin olive oil
- 1 sprig of fresh rosemary
- 1 tsp of dried thyme
- 1 tsp sea salt or pink Himalayan salt
- 3 whole garlic cloves
Preheat oven to 250C. Cut sweet potato into 3cm slices, leaving the skin on and coating with coconut oil. Slice open flap of lamb shoulder, smear with coconut oil and fry in a hot pan with whole garlic cloves for 30 seconds on 1 side only. Sprinkle with rosemary, thyme and salt and place the sweet potato around the lamb. Bake for 10 minutes at 250C, then reduce heat to 180C and cook for 1-1.5 hours depending on size. Alternatively you can use your crockpot and slow cook the lamb shoulder by adding two cups of water or stock and cooking for 6-8 hours.
Lentil Salad Ingredients:
- 2 cups of brown cooked lentils
- 2 Tb apple cider vinegar
- 3 Tb extra virgin olive oil
- 1 handful of chopped parsley
- 1/2 tsp of mustard
- Pinch of sea salt
- 1/2 handful of chopped coriander
- 1 Tb of thinly sliced spanish onion
Mix all ingredients together and let them sit to absorb the flavours before serving.
Steamed Fennel:
- 4 whole fennels
- 2 Tb extra virgin olive oil
- Sea salt or pink Himalayan salt
Slice whole fennels in half and drizzle with olive oil and sprinkle with salt. Steam or barbecue for 10 minutes or until soft throughout middle.
Serve sliced roast lamb, roast sweet potatoes, lentil salad and steamed or barbecued fennel.
Enjoy your winter roast!
