January 25th is Robbie Burns Day… If you are of Scottish heritage, this may be a day that you celebrate the birth of Scotland’s most celebrated poet by eating traditional Scottish foods like Haggis, Lamb, cheeses, oat cakes and cranachan
While I have yet to come up with a paleo version of Haggis, I do have this fantastically easy recipe to put together for all you lamb lovers out there.
Lovely root vegetable sandwiching some amazingly succulent New Zealand lamb roasted to a delicious tenderness….
Is your mouth watering yet??
- 1 lbs Boneless Lamb (such as leg, trimmed of fat)
- 1 tbsp Coconut Oil
- 1 1/2 lbs Sweet Potatoes (peeled)
- 1 lrg Celery Root (peeled)
- 2 lrg Leeks
- 2 tsp Fresh Thyme (chopped or 1/2 teaspoon dried thyme)
- 2 tbsp Flat-Leaf Parsley (fresh, chopped)
- 1 Bay Leaf
- 4 cups Lamb or Beef Stock
- Preheat the oven to 300°.
- Cut the lamb into 1″ chunks.
- Heat the oil in a large flameproof casserole dish, with a capacity of at least 2 quarts, over a medium heat.
- Fry the lamb in batches until it is browned on all sides.
- Remove with a slotted spoon and set aside.
- Cut the potatoes, turnips and leeks into slices about 4 mm thick.
- Using about half the vegetables, place a generous layer of sweet potato slices over the base of the casserole dish, then top with a layer of celery root slices, followed by the leeks.
- Lightly season between the layers with a little salt and freshly ground black pepper and scatter with the thyme and half the parsley.
- Place the lamb on top of the leeks, tucking in the bay leaf.
- Top with the remaining leeks, followed by the rest of the celery root slices.
- Finish with the remaining sweet potato slices, arranging them so that they overlap slightly.
- Pour over the stock – don’t worry if it doesn’t completely cover the vegetables as they will cook in the steam.
- Cover with a tight-fitting lid and bake for 2 hours or until the meat and vegetables are tender and cooked.
- Just before serving, sprinkle the top with the remaining chopped parsley.