“Michelin-Star Worthy Paleo Irish Dinner: A Delectable Culinary Adventure”

Allergens

None

Ingredients

• 1 leg of lamb (4
• 5 pounds) 3 heads garlic, separated and peeled 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped Salt and pepper to taste 3 large cauliflower, cut into florets 1 cup full
• fat coconut milk 6 tablespoons grass
• fed butter 4 cups mixed root vegetables (e.g., parsnips, turnips, carrots) 2 tablespoons olive oil Fresh rosemary and thyme for garnish

Instructions

1. Preheat your oven to 450°F (230°C).
2. In a food processor, combine the garlic, rosemary, thyme, salt, and pepper. Pulse until well combined.
3. Make several deep cuts in the lamb leg and stuff with the garlic mixture. Season the outside of the lamb with salt and pepper.
4. Place the lamb in a roasting pan and roast for 20 minutes. Lower the oven temperature to 350°F (175°C) and continue cooking for an additional 15 20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium rare.
5. Meanwhile, prepare the mashed cauliflower by boiling the florets in a pot of salted water until tender. Drain and return to the pot with the coconut milk and butter. Mash until smooth and season to taste.
6. Toss the root vegetables in olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven alongside the lamb for 30 40 minutes, or until tender.
7. Once the lamb has finished cooking, let it rest for 10 minutes before carving and serving with the mashed cauliflower and roasted root vegetables. Garnish with fresh rosemary and thyme.

Chef’s Insight

The key to a successful Paleo Irish dinner lies in the balance of flavors and textures, as well as the use of high-quality ingredients.

Notes

For a complete Paleo-friendly meal, serve this dish with a side salad dressed in olive oil and fresh herbs.