Simple and delicious healthy recipes

Rosemary Lamb with Celeriac Mash

Rosemary Lamb with Celeriac Mash

This lamb dish will melt in your mouth. I like to make more than enough of this so we can have it for lunch later in the week either as it is or re-inventing it to become another dish. For example, you could turn it into Rosemary Lamb stuffed sweet potato, or sauté it into a tomato based sauce and have it over zucchini fettuccine, turn it into a pie…the recreation options are endless with this recipe.

ROSEMARY LAMB WITH CELERIAC MASH 

Serves 4-6

Ingredients:

For the Rosemary Lamb
1 kg lamb shoulder, bone removed and cut into 3cm chunks (have your butcher do this)
1/4 cup fresh rosemary, roughly chopped (woody stalks removed)
1 onion, chopped
3 cloves garlic, chopped
1 cup mushrooms, sliced
1/2 cup Homemade Chicken Stock (no need to defrost it)
1 carrot, chopped
2 tbsp apple cider vinegar
2 tbsp coconut aminos
1 can organic chopped tomatoes

For the Celeriac Mash
4 large celeriac
2 cloves garlic, finely chopped or minced
1/2 cup milk of choice
1/2 tsp ground nutmeg
1/2 tsp powdered ginger
2 tbsp butter
1/4 cup parsley, chopped
Himalayan or Celtic Sea salt and pepper to taste

Method:

Preheat oven to 165°C.

Place all the ingredients for the Rosemary Lamb into a large, deep roasting dish and bake for 3 hours, stirring every 30 mins.

With 30 mins to go, start the Celeriac Mash by chopping off the rooty base with a knife and peel the rest of it. Chop the celeriac in small 1cm cubes and place into a pot of boiling water.

Boil for 20 mins until soft and drain out the water.

Add the rest of the ingredients for the Celeriac Mash and use a masher to mash the celeriac and mix the ingredients together.

Serve the Celeriac Mash with the Rosemary Lamb.

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SUBS: You can substitute the coconut aminos for gluten free soy sauce or tamari but I highly recommend you eventually replace these products with coconut aminos. *Traditional soy sauce is made from soy beans which have been fermented for months = good! Westernised/modern soy sauces speed up this process, pasturise it (killing all the beneficial bacteria) and add colourings and flavouring to make up for the fact they haven’t made it the proper way = bad! If you have access to traditional soy sauce then great, but all the ones available at supermarkets are NOT!  

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