Paleo Slow Roasted Leg of Lamb with Parsnip Fries Recipe
This recipe is from Jennifer, Jill and Jessica Emich. The triplet sisters own the Shine Restaurant & Gathering Place in Boulder, Colorado. You can follow Shine Boulder and Jill on Instagram, and Facebook. Get to know The Blissful Sisters more and Shine Restaurant & Gathering Place in this Paleo Restaurant Feature.
- Preheat oven to 325 degrees F.
- Season the lamb generously with salt.
- Heat the sauté pan over medium heat and add 2T of the olive oil and sear the lamb fat side down until medium brown. Continue to brown on all sides. Set it aside.
- Add all of the vegetables to the same sauté pan with the oil and the rendered juices from the lamb and lightly brown the vegetables over a low to medium heat.
- Pour the stock or water and the wine into the pan with the vegetables and reduce by a quarter for about 3-5 minutes.
- Place the vegetables and liquid into the pan and place the lamb, fat side up, on top. The liquid should go about half way up the lamb. You can add more stock or water if needed.
- Place the herbs on top and the garlic around it and drizzle the lamb with remaining olive oil. Cover with foil and place in the oven for 3 hours, until tender and the internal temperature is 145-150 degrees F.
- Let it rest for 10-15 minutes, then slice. In the meantime, strain the cooking jus from the vegetables. Serve the sliced lamb with the cooking jus.
- Preheat oven to 400 degrees F.
- Whisk olive oil and parsley together in a bowl.
- Add parsnip fries, toss to coat and season with sea salt
- Place onto large baking sheet. The side of the parsnips that is on the pan will brown first so cook for 15 minutes and then check for a light brown color.
- When browned, flip fries over with large spatula.
- Turn oven up to 450*F. Bake for an additional 5 minutes.
- Drizzle with truffle oil and Romano Cheese and stir around the pan to coat.(Optional)
- Serve hot with your favorite dipping sauce.