Lamb Shoulder with paleo Mint Jelly.Dairy free . Gluten free . Keto . Low carb . Paleo
There are many times I sit there in my kitchen and stare at a finished product and wonder HOW tf I didn’t burn the kitchen down let alone have something taste amazing. This was definitely one of those pleasant surprises.
While shopping at the local markets every week I love to talk & crack jokes with the stall owners and in particular to ask for tips from the local butchers. When there is a cut of meat that is more complicated to process, the expert butchers are kind enough to guide you through the basics of how to prepare it without burning down your kitchen.
Step 1: Preheat the oven to 140 degrees.
Step 2: Marinate the lamb shoulder with 6 cloves of garlic, 2 roughly chopped onions, 4 sprigs of rosemary, salt, pepper, and 1/3 of lemon juice. Slice through the meat by 1 inch to insert the rosemary in various places. Massage the entire part with olive oil.
Step 3: In a roasting pot, add the lamb shoulder, and pop in the oven for 4- 5 hours. Make the mint jelly
Step 4: The final 20 minutes: In the final 20 minutes, lift the lid to let the top crips. For extra flavour if you have bone broth handy, I added 1 cube of frozen bone broth to the dish. Once the bone broth was melted, you can use a spoon (or you can use a brush) to lift the juice (which will be a combination of broth and natural juice from the shoulder) from the bottom of the pan and glaze the top. This will prevent it from drying out.
Step 4: Making the mint jelly.
You will need:
1 bunch of mint
1/2 cup of hot water
2 teaspoons of xylitol
1 teaspoon of gelatine (bloomed in 1 teaspoon of water for 10 minutes)
How to make:
Step 1: Using a saucepan, bring the mint & hot water to the boil and add the xylitol.
Step 2: Pre-bloom the gelatine in 1 teaspoon of water for 10 minutes
Step 3: Add the gelatin to the saucepan mix. Simmer the ingredients together and whisk for a few minutes. Taste it, if it’s not sweet enough for you add more xylitol.
Step 4: Pour into a heat proof jar and allow to cool. This should cool with a jelly-like consistency. Your mint jelly is ready!
To Serve: With Garden salad & mint jelly.