Happy Go Paleo by Irena Macri

Author:Irena Macri
Language: eng
Format: epub
ISBN: 9781760141196
Publisher: Penguin Random House Australia
Published: 2015-08-03T16:00:00+00:00

1 onion

¼ preserved lemon, finely chopped

2 garlic cloves, finely grated

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

½ teaspoon red chilli powder or flakes

⅔ teaspoon sea salt

2 tablespoons olive oil

juice of ½ lemon

1–1.2-kilogram lamb shoulder

coconut oil, for greasing

Tip: If avoiding nightshades, omit the paprika and chilli. Some grated lemon zest can be used instead of preserved lemon.

Grate the onion into a bowl, then squeeze the juice out with your hands into another bowl and discard the onion flesh. Add the preserved lemon, garlic, cumin, paprika, coriander, chilli, salt, olive oil and lemon juice to the onion juice and mix well. Rub the marinade all over the lamb shoulder and wrap in foil. Leave to marinate in the refrigerator for 4–6 hours, or overnight if possible.

Preheat the oven to 150°C (conventional).

Grease a large roasting pan with a little coconut oil, then add the lamb and cover loosely with foil. Roast for 1 hour, then remove the foil and turn the meat over. Roast uncovered for another hour, then turn over again. Add your desired vegetables such as capsicum and eggplant and stir through with the lamb juices. Roast for another 2 hours, then increase the heat to 190°C and roast for another 10–15 minutes to get more colour.Remove from the oven, cover loosely with foil and rest for 5–10 minutes before serving.

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