Just that title makes you salivate a little bit, doesn’t it? Slow cooked lamb. Sweet potato pumpkin puree. All of the tastes of fall and comfort and happiness – and most of it is ready for you in the slow cooker when you come home from work. Yum, indeed.
Last weekend, Tim and I attended the beautiful wedding of my cousin, Dani, and her new husband, Matt. When we got home late Sunday, we didn’t have the time nor the energy to do any of our normal meal prep or to plan out any meals. We made do with what we had in the kitchen for that night and breakfast and lunch the next day, until Tim could get to the grocery store. When he asked what I wanted, I told him to get a bunch of meat we could easily throw in the slow cooker. He came home with a bunch of stuff, including a 4-pound boneless leg of lamb. It is perfectly slow cooker-sized and looked like I could plop it in the bowl, turn it on low, and be done with it (lamb is really flavorful without anything on it), but we didn’t get around to making it this week. Since Sundays are slow cooker days, and since we were afraid that if we waited any longer it would spoil, we busted out the slow cooker and a new recipe and got to work on this lamb. If only you could smell my kitchen right now. SO. GOOD. This recipe is adapted from Dinner with Julie.
Slow Cooked Lamb Roast
4-pound boneless lamb leg roast
6 garlic cloves, minced
1 sprig fresh rosemary, roughly chopped
1 Tbsp. olive oil
freshly ground sea salt and black pepper to taste
1/2 cup red wine
1. Zest the lemon into a small bowl. Add garlic, rosemary, and olive oil. Mix together.
2. Prepare the lamb on a cutting board or plate. You may need to cut off netting or plastic holding the roast together.
3. Rub garlic mixture into lamb. If desired, let sit in the refrigerator for 30 minutes up until overnight. (I didn’t do this step, and it was still tasty.)
4. Place lamb in slow cooker. Add salt and pepper to taste. Pour wine over the lamb.
5. Turn slow cooker on low and cook for 6-8 hours.
6. Serve warm and drizzled with red wine sauce from the slow cooker.
The last time I had lamb, I was out at an Irish pub in the area, and it was the special. Whenever I see lamb on the menu, I almost always order it, because it is delicious, a healthy alternative to beef, and I see it so rarely that I just want to eat it when I do. This Irish pub served their lamb over a sweet potato puree that I’m sure was laden with butter, cream, and other non-Paleo items, but was amazing nonetheless. Since we were making lamb in the slow cooker and had some sweet potatoes and pumpkin left over, I decided to make my own, Paleo-friendly sweet potato pumpkin puree (how’s that for some alliteration?) as a side. This recipe is adapted from Chef Amber Shea
Sweet Potato Pumpkin Puree
2 sweet potatoes
1/2 cup pumpkin puree (just pumpkin, not pumpkin pie mix)
2 tablespoons coconut milk
1 tablespoon coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon vanilla extract
1 and 1/2 teaspoons Trader Joe’s Pumpkin Butter (or honey or maple syrup)
1. Peel and cube sweet potatoes. Put them in a pot and fill with enough water to cover potatoes. Cover and boil. Once the water reaches boiling, boil for 20 minutes or until potatoes are soft when pierced with a fork. Drain and let cool.
2. Meanwhile, add the remaining ingredients to food processor or blender and process.
3. When potatoes are cool enough, add them to food processor or blender. (WARNING: Be sure to put the lid on and hold it tight! You do not want hot sweet potato hitting your face!) Process until pureed.
4. Serve warm, chilled, or room temperature.