Name: Paleo Slow Roasted Leg of Lamb
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: sea salt to taste; 4 tablespoons olive oil; 5 lb bone-in grass fed leg of lamb; ½ cup medium diced carrots; ½ cup medium diced celery; ½ cup medium diced onion; 6 cups chicken stock or water; 2 cups red wine; 8 fresh sprigs rosemary; 6 garlic cloves whole and unpeeled

Ingredients

10 medium parsnips, peeled and julienned into fries
3 tablespoons extra virgin olive oil
2 tablespoons chopped parsley
sea salt to taste
truffle oil drizzle, optional
1 tablespoon pecorino Romano cheese, optional

Instructions

Preheat oven to 400 degrees F.
Whisk olive oil and parsley together in a bowl.
Add parsnip fries, toss to coat and season with sea salt
Place onto large baking sheet. The side of the parsnips that is on the pan will brown first so cook for 15 minutes and then check for a light brown color.
When browned, flip fries over with large spatula.
Turn oven up to 450*F. Bake for an additional 5 minutes.
Drizzle with truffle oil and Romano Cheese and stir around the pan to coat.(Optional)
Serve hot with your favorite dipping sauce.