#AIP #glutenfree #dairyfree
Knowing that my husband and I were going to be working several hours today, creating a path through some woods on our farm, I decided that this would be a good time to cook up a Lamb shoulder roast and vegetables, that could be slowly braised for several hours in a slow oven.
The roast was browning in the oven while I ate breakfast. As soon as I finished breakfast, and after putting together a Cream of Celery Soup, I added vegetables to the roast, and water. The whole thing went into a 325 degree oven and cooked for the several hours that we were working outside. It was wonderful to come back in and know that in a few minutes we would have a delicious, hot dinner on the the table.
We started with YUMMY Celery Soup. I had Winter Coleslaw leftover, so we used it for the salad. It was a wonderful contrast to the richness of the roasted meat and vegetables. We added a bit of cucumber to the salad just because we had the cucumber and it tasted good.
Preheat the oven to 450 degrees.
Place the lamb roast ( 4-5 pounds) into a Dutch Oven. Let the roast brown for 20- 30 minutes.
Remove roast from the oven and reduce oven heat to 325degrees.
Three large carrots
One medium Rutabaga
One large onion
One stalk of celery
Salt to taste
About 1/8 cup of raisins ( The raisins add an interesting contrast to the herbs without being too sweet. )
About 1/2 tsp of each of the following herbs:
Cover it all with water. Bring the water to a simmer with the pot on top of the stove.
Place the pot into the oven and cover with a lid. Leave the lid a bit open so the the pot does not boil over in the oven.
Let cook for about 3 hours. The meat will fall off the bone and be very moist and tender. The vegetables are succulent with it.
This is a very simple meal to put together and it was great to be able to enjoy such a delicious meal after working out in the cold weather.
Pork would also work with this recipe.
Serve with a good, hearty red wine for a really special treat.
Cooking with Love in My Nonesuch Kitchen,