Scottish Stovies with Lamb, It’s Paleo

January 25th is Robbie Burns DayIf 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??

Ingredients:

  • 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

Preparation

  1. Preheat the oven to 300°.
  2. Cut the lamb into 1″ chunks.
  3. Heat the oil in a large flameproof casserole dish, with a capacity of at least 2 quarts, over a medium heat.
  4. Fry the lamb in batches until it is browned on all sides.
  5. Remove with a slotted spoon and set aside.
  6. Cut the potatoes, turnips and leeks into slices about 4 mm thick.
  7. 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.
  8. Lightly season between the layers with a little salt and freshly ground black pepper and scatter with the thyme and half the parsley.
  9. Place the lamb on top of the leeks, tucking in the bay leaf.
  10. Top with the remaining leeks, followed by the rest of the celery root slices.
  11. Finish with the remaining sweet potato slices, arranging them so that they overlap slightly.
  12. Pour over the stock – don’t worry if it doesn’t completely cover the vegetables as they will cook in the steam.
  13. Cover with a tight-fitting lid and bake for 2 hours or until the meat and vegetables are tender and cooked.
  14. Just before serving, sprinkle the top with the remaining chopped parsley.

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