This is one of those recipes that you can put together the night before in the crockpot, pop it in the fridge, and then pop it out the next morning, turn on the crockpot and come home to dinner, pre-made and ready to dish out.  I love meals like those.  I need to start making a list of crockpot meals like this to prepare for the fall;  I’m already having minor panic attacks when I look at my schedule for the last week of August and beyond.  Gulp.

I think this also might be the first non-GAPS recipe that I’ve put up on this blog.  We’ve been transitioned off GAPS for a while now, but I’ve kept things for the most part GAPS-legal on this blog, since I know a lot of folks come here for GAPS guidance.  So I thought to myself, well, one of the basic principles of GAPS is that it’s not a long-term, completely life-long diet.  The idea with GAPS is that if it works, it helps seal the gut and also teach you what works and doesn’t work for your body.  With the healing and self-knowledge that can be achieved on GAPS intro, followed by a full GAPS diet for a several-month-long period, one should be able to return to eating a healthy, properly-prepared, real foods diet (avoiding, of course, any particular substances that one knows are personally problematic) and thrive on it.  So this, here, is a recipe of properly-prepared, nutrient-rich foods that avoids the specific foods that cause us problems (mainly legumes, alliums, nightshades, and brassicas;  I also try to limit my wheat consumption, but I don’t deny myself a piece of bread now or then if I’m craving it).  And it’s delicious.  And it’s proof that yes, there is life after GAPS and it’s beautiful and broth-infused.  :)

 

Lamb Shoulder Roast in the Crockpot

 

1 1/2 cups long-grain rice (I used brown, because that was all I could find, but in the future I’ll be using white because I don’t need any extra non-useful fiber bothering my gut.  In the future, I’ll also use more rice, probably closer to 1 3/4 cups, to absorb a bit more of the liquid.)

Water from previous rice-soaking,  if you’ve got it

1/2 lb ground beef  (optional — I used this because I had it in the fridge and it needed to get used!  But it did add a nice bit of texture and fat to the rice that otherwise would have been lacking.  And since the shoulder roast I used was pretty small, it helped bulk up the meatiness of the meal as well.)

dried oregano

dried thyme

dried rosemary

real salt

freshly cracked black pepper

1 quart beef bone broth

4 large carrots, chunked (if they’re organic I never even peel them)

5 large celery stalks, sliced

1 lamb shoulder roast (this one, as you can see above, was quite tiny!)

1 lemon (or lemon juice)

1 tsp garlic oil

 

Two nights before you’re planning to serve this meal, put rice, rice soaking water, and extra fresh water in jar to soak.

The next night, drain the rice.  Crumble ground beef in the bottom of crockpot. cover with a light layer of oregano, rosemary, thyme, salt, and pepper.  Spread rice over ground beef.

Add broth to pot.  Spread chopped vegetables over broth.

Lay lamb roast over veggies.  Sprinkle with generous amounts of oregano, rosemary, thyme, salt, and pepper.  Drizzle (or in my case, lay a cube of frozen) garlic oil on top of the roast.  (If you’re not sensitive to garlic, you could use garlic powder or some thinly-sliced fresh garlic instead plus some olive oil.)  Squeeze lemon juice over the top.

Put lid on, and put the crockpot in the fridge overnight.

The next morning, pull it out, turn it on low (and maybe put a towel underneath it if your crockpot is anything like ours and tends to get a bit overexcited with its internal liquids — it’s a good value for its price, tho), and go do whatever it is that you do all day.  I recommend leaving the house, though, because this is going to make you hungry ALL DAY LONG if you’re stuck in the house with it.  :)

At dinner time, pull the roast out (if you can even get a hold of it, as it may completely fall apart in your tongs), remove the bones (they should just pull right out of the roast–make sure to save them to make more broth!), cut the meat into portions, spoon out some lovely veggie-ricey-brothy goodness, and eat!

 

This post is part of Monday Mania, Melt in Your Mouth Monday, Frugal Days, Sustainable Ways, Gluten-Free Wednesdays, What’s Cooking Wednesday, Whole Foods Wednesday, and Real Food Wednesday.

Related Posts Plugin for WordPress, Blogger...
 

One Response to Lamb Shoulder Roast in the Crockpot

  1. Love using my crockpot! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! (meat and veg are welcome) You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    Thanks, Cindy

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>