Casseroled Lamb with Fresh Mint & Rosemary


I love lamb, and often go halves with a friend on a whole animal which saves quite a bit when compared with the cost of buying individual joints. We bought one last week, and my freezer is now chock full of the lovely stuff (see photo). As I am now on step two of the six step GAPS Intro Diet, I can have casseroles. I celebrated yesterday by making this super simple, but oh so tasty dish.

Half leg of lamb (around 1kg)
300ml stock
6 carrots
2 red onions
tbsp finely chopped fresh mint
tbsp fresh rosemary
½ tsp sea salt

– preheat the oven to 200C

– place the lamb on a baking tray and cover the skin with the sea salt, roast for 30 mins

– in the mean time prep your veg and chop chunky, place at the bottom of a casserole pot and cover the veg in stock

– when the meat is done, remove from the oven and place on top of the veg. Put the lid on the pot and place back in the oven

– cook for 4 hours on 150C

– allow the meat to rest for 30 mins before serving

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