With the popularity of Paleo and Keto diets, various meats including the organ counterparts have made a resurgence. Lamb, (meat of a sheep under the age of 12 months) once seasonal or day specific protein source can now be found year round at your local supermarket or butcher counter.
Did you know that lamb boosts a whooping 25g of protein in a serving of 100g? It also has the unique quality of being higher in iron than it’s red meat counterparts like beef or pork. Although lamb is one of the those meats that contains higher portion of fat, it's not necessarily all bad. Lamb has almost equal amounts of saturated to unsaturated and polyunsaturated fats. Saturated fats were long considered a risk for heart disease, but recent studies have been unable to confirm a link. A type of trans fat found in lamb, tallow (also known as ruminant trans fats) is believed to have health benefits. The most common ruminant trans fat is 'conjugated linoleic acid' or CLA, of which lamb contains the highest amounts of. You may know CLA as a supplement to aid with it's ability to reduce body fat mass? Be advised that taking large amounts in supplement form may have adverse health effects. Lamb is also,
”Rich in vitamins and minerals“
B12: necessary for blood formation and brain function
Zinc: required for immune function, brain health, formation of hormones, such as insulin and testosterone
Niacin (B3): helpful for healthy cholesterol levels; acts as an antioxidant and plays a role in cell signalling and DNA repair and brain function
Phosphorus: essential for body growth and repair
Iron: mostly in form of heme iron, which is highly bioavailable and important for energy, gastrointestinal processes and immune function.
Low and Slow Leg of Lamb Roast
This roast makes a wonderful Fall or Winter meal with all the fixings. Although traditionally served with mint sauce, this version uses the lamb drippings for a tasty lamb gravy! It has turned many “naysayers’ of lamb into fans!
Ingredients:
One leg of lamb roast
4 tbsp of olive oil or ghee
1 tbsp of dried thyme
1 tbsp of dried rosemary
1 tbsp of finely chopped ginger or a 2 tsp of ginger puree
1- 2 cloves of fresh finely chopped garlic or 1 tsp of garlic puree
1/2 tsp of ground pepper, or to taste
1 tsp of sea salt, or to taste
1/4-1/2 cup of dry red wine
1 medium yellow onion, large slices
1 head of garlic bulb, broken into bulbs
2 bay leaves
2-3 sprigs each of fresh thyme or rosemary
Preparation:
Prepare the Lamb Rub:
in a ramekin, add 3 tbsp of olive oil or ghee
add dried thyme, rosemary, ginger, garlic
add salt and pepper
stir to mix in, set aside
Prepare the Leg of Lamb:
trim excess fat off the top and sides of lamb. Cut only till you reach “silver skin”, not necessary to take fat off completely. There is a thin layer of skin (silver in color) that should be left on to enhance and retain flavour
season with salt and pepper on both sides
gently heat a dutch oven or pan over the stove top, add 1 tbsp of oil and gently brown the lamb on all sides
place in heated dutch oven pan and sear gently all sides till lightly browned.
remove lamb from pan and deglaze pan with 1/4-1/2 cup of red wine.
place onion, garlic cloves, bay leaves with sprigs of thyme and rosemary on bottom of pan
rest the lamb on top of garlic, onion and herbs.
gently score the top of the lamb vertically and horizontally
rub the herbed oil mixture into the top and sides of lamb
insert a thermometer for accuracy in doneness. Thermometer should be inserted into the thickest part of the leg towards the centre
cover with lid and bake at 300F (approx 150C) for 3-4 hours. Bake to a thermometer reading of 165F (74C); turn heat off and allow to sit in hot oven for additional 10-15 minutes to a reading of 170F (77C).
remove from oven and let sit till ready to serve
Meal Tip/Preparation:
you can also add carrots, potatoes or onions to the roasting pan for additional flavour
midway during the bake, using a spoon or baster glaze the leg during the roast process for extra flavouring.
prepare a gravy using the lamb drippings (strain off any fat, herbs,spices or gristle)
slow cooker can also be used to make the lamb on low setting for 5-6 hours.
serve with Herbed Roasted Beets
serve with Cauliflower, Zucchini and Potato Casserole
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