Well, guys, Valentine’s Day is just around the corner. Do you celebrate? Me and Alex do and don’t. Depends on a year. Some years we celebrate the first potty trip and OMG-we-are-alone-for-2hours-and-it’s-quiet moment more than Valentine’s Day and Christmas. Just wait until you get here, you shall see!
No, seriously, we always celebrate Valentine’s Day and end up making a nice dinner at home. We are just not a restaurant-type of people majorly because of the food, price and kids. And if you are like us and prefer a heathy homemade dinner to a restaurant then good news. =>
I teamed up with amazing 4 blogger friends and together we are bringing you this Healthy, Clean and Paleo (a nice bonus) Full Course Dinner Partaaaayy.
Appetizer – Walnut Encrusted Sea Scallops from Kelly @ Nosh and Nourish
Cocktail – Blood Orange & Grapefruit Mocktail from Lee @ Fit Foodie Finds
Side – Lemon Ginger Asparagus with Toasted Almonds from Davida @ The Healthy Maven
Main – Boneless Lamb Shoulder Roast Recipe from iFOODreal (see recipe below)
Dessert – Flourless Chocolate Cake from Lexi @ Lexi’s Clean Kitchen
Boneless Lamb Shoulder Roast Recipe
I always liked lamb but my mom didn’t. She says it has a weird taste which I LOVE. So, as soon as I took off to live on my own and met Alex,
Um, that was like 13 years ago. Oh-em-gee. I’m getting old., I went to the grocery store and bought the cheapest cut of lamb, which happened to be a shoulder. Stuck it in the oven and we ended up having am amazing dinner.
You know why it was delicious? Because you don’t need much cooking skills to make a fancy tasty roast lamb dinner. That “weird” lamb taste is amazing on its own, with a little bit of salt and ground black pepper. If you are like my mom, I suggest you leave this page and go visit Baked Dijon Chicken or Slow Cooker Balsamic Pot Roast.
I used 4.5 lbs boneless lamb shoulder. It is sold fresh or frozen, in a mesh and vacuum sealed package. Don’t take it out of the mesh to cook, it helps to hold the meat together. I’m telling you all of this because I realize lamb is not chicken.:)
If you don’t have fresh rosemary, use 1 tsp of dried and rub lamb with it. Then you just bake it in the oven and key to success is the desired doneness of the meat. Just like a steak. I suggest you use an internal meat thermometer. I made mine medium to well done because of the kids. I recommend to pair this lamb with cauliflower mashed potatoes and simple tomato salad.
- 4 - 4.5 lb lamb shoulder, boneless and with ties/mesh casing on
- 5 - 6 large garlic cloves, sliced into thin strips
- 1 lemon
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 - 2 sprigs of fresh or 1 tsp dried rosemary
- Preheat oven to 400 degrees F.
- Rinse the lamb shoulder with ties/mesh casing on and pat dry with paper towel. Poke randomly, approximately 20 times, with a paring knife and stuff with thin strips of garlic. Squeeze a juice of 1 lemon and rub all over the lamb. In a small bowl, combine salt, black pepper and dried rosemary if using. Rub all over the lamb evenly.
- Place the lamb in a dutch oven/roaster/ovenproof baking dish with a lid along with 1 - 2 sprigs of fresh rosemary. Cover and bake for 1.25 - 1.5 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove the lid and broil until golden on top. Remove from the oven and place lamb on a platter or cutting board. Cover tightly with aluminum foil and allow lamb to rest for about 20 minutes. Remove the ties/mesh casing, slice into 15 - 17 slices and top with juices from the bottom of the pan. Serve hot with potatoes, quinoa or brown rice.
Nutritional Info (based on average slice size)
Servings Per Recipe: 12
Amount Per Serving = 1 average slice:
Total Fat: 29.8 g
Cholesterol: 111.8 mg
Sodium: 257.2 mg
Total Carbs: 0.3 g
Dietary Fiber: 0.0 g
Protein: 26.0 g
WW Points+: 10