My beloved other half Simon went all cave man on me. As wild as it sounds he adopted the Paleo diet also known as the caveman diet. So the premise is if a caveman couldn’t hunt or find his meats, fish, nuts, leafy greens, veggies and seeds then it’s not on the menu.
So Paleo aside Simon went sweet potato crazy. Baked, mashed, boiled, steamed you name it. The sweet potato is an excellent source of Vitamin C and B vitamins. My trusty favourite the parsnip adds sweetness to the rosti.
I was worried that using a rack of lamb was going to be too expensive but on my jolly to my local farm shop I was surprised and pleased to discover the rack of lamb was just a wee bit more expensive per kg when compared to lamb loin chops and Barnsley lamb chops. It not only looks great on the plate but the bone keeps the flavour in.
Beside the butchers counter they sell gorgeous fresh veg. The spring greens, parsnip and sweet potato were jumping out at me. Rosemary and garlic are made for lamb, some flat leaf parsley and fresh mint form the basis of my herby marinade. To give the lamb a sticky glaze I’ve added a squirt of runny honey, splash of soy sauce and some sliced fresh ginger. Spring greens cooked in butter and garlic are the perfect flavoursome chum to the lamb.
I’ve gone for a generous helping for my favourite caveman but you can adapt the quantities to suit your appetite. If you feel in the mood to treat yourself or cook for family and friends this dish is quick, delicious and looks fab.
Ingredients for one very hungry caveman or 2 modern foodie lovers.
Rack of lamb with 3 bones.
Good bunch fresh rosemary, parsley and mint
4 cloves garlic
Good teaspoon fresh ginger crushed or chopped
Splash of soy sauce
Good drizzle of runny honey
Sea salt and ground black pepper
1 large parsnip
1 sweet potato
Olive oil and butter for cooking
Start off by chopping the fresh herbs, garlic, ginger and rub them over the rack of lamb.
Add the honey and soy sauce and mix well
Now grate the sweet potato and parsnip. Pop into a bowl and add a good pinch of sea salt
Using your hands mix the potato and parsnip well and form into little cakes
Heat a frying pan with a splash of the olive oil and smidgen of butter
Fry the rosti until golden brown and then add to the lamb tray to finish cooking
The lamb will take 20 minutes at 180 c gas mark 4 for pink. 30 minutes for well done
Pop the lamb and rosti on an oven tray and in to the oven
Now time to cook the spring greens. Slice the cabbage and add to the rosti pan with a crushed garlic clove, smidge of butter and seasoning. Cook until the cabbage begins to get soft but still has its colour
Allow the lamb to rest before serving it
© Catriona Macdougall cookyourselfhappier.com, 2017
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