This recipe has been a hit at my dinner parties each and every time. People like rustic food that just tastes good and this is one such recipe.
- 1.5lb lamb leg, boneless
- 2 cloves of garlic
- 3 sprigs of rosemary
- 1 tbsp salt
- 20 black olives
- 3 springs of rosemary
- ¼ of celeriac (celery root), cut into thick slices
- ½ sweet potato, cut into thick slices
- 2 tbsp lard or ghee
- Preheat the oven to 400F / 200C.
- Make a paste from rosemary, garlic and salt – use mortar and pestle or a grinder. If you have neither, just chop and mince them together.
- Depending on the cut you got, you might end up either:
- Spreading the rosemary paste on the leg of lamb, rolling it up and tying it with a string (the way I did with mine) so the paste is inside the roast, or
- Poking holes in the leg of lamb (I usually use a
chop stickand my finger) and filling them up with the paste.
- Place them at the bottom of the skillet with the ghee.
- Place roast on top of the vegetables, add olives and sprigs of rosemary to the skillet.
- Roast for 1 to 1.5 hours depending on the size of the meat. Use cooking thermometer to check, too.
- Let the roast “rest” for 10 to 15 minutes before carving and serving.
Paleo: Use duck fat, lard, tallow, red palm oil or coconut oil if sensitive to ghee.
AIP: Skip the ghee, use duck fat, lard, tallow, red palm oil or coconut oil instead.
Low-FODMAP: Omit garlic. Optional: Replace with garlic infused oil. Replace sweet potato with two large carrots.
Anti-Candida: Skip the sweet potato and use ½ celeriac instead of ¼.
Low-Histamine: Omit garlic and olives. Optional: Replace with garlic infused oil.