Recipe: Bacon-Chanterelle Lamb Roast

Raise your hand if you’ve ever roasted something in a clay pot. Bueller? Bueller? If you have then you already know that it’s pretty cool. The gist is you soak an unglazed clay pot in water for 15-30 minutes, add your food, then cook it in an oven. Your food won’t lose moisture and the flavor is great. So my mom gave me mine eons ago, and I’ve never used it. Like, I’ve carted that thing around with me through several moves, at least three states, and never used it. I decided that had to end.

We recently filled our deep freezer with a whole lamb and amongst the cuts, we have several roasts. I’m not too familiar with roasts of any species, so I figured the clay pot would be forgiving. And yes, yes it was. The meat was super tender and cooked to perfection. No worries if you don’t have one, just roast as usual in a roasting pan. If you don’t have a roasting pan with a lid, you might want to watch it to make sure it doesn’t brown too much—just tent with foil if it does.

You’ll need to plan ahead for this one—a lamb roast will take about 40 minutes per pound to cook. This is one of those put-it-in-the-oven-in-the-afternoon-then-go-watch-the-football-game-or-go-play-outside-for-a-few-hours type of recipes. Do not start this at 6:30pm on a Wednesday night and then get mad at me, silly goose!

As for the other mouth-watering components here…It’s mushroom season in these parts, and a friend of mine dropped off some huge, glorious chanterelles. And then there’s bacon. Need I say more?

Bacon-Chanterelle Lamb Roast

1 3-4 lb. lamb shoulder roast (with or without bone) [Or bigger, as they can be, just be sure to account for extra cooking time]

4 slices bacon, roughly chopped

Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)

4 garlic cloves, peeled

1 small shallot, peeled and roughly chopped

2 Tbsp. fresh rosemary

sea salt and fresh ground pepper, to taste

1) If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.

2) Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.

3) Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.

4) I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours. I imagine the clay pot had something to do with this, so a regular roasting pan may have different results. But don’t fear, I don’t think there’s really anything you could do wrong with this recipe except overcook the lamb. You should never, ever overcook lamb, ever. Promise me you’ll never do that.

5) Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.

Servings will vary depending on size of lamb, mine would’ve served 4.

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4 Responses to “Recipe: Bacon-Chanterelle Lamb Roast”

  1. Wow, this recipe looks awesome. I love lamb but don’t know any paleo lamb recipes. Thanks!

  2. I can’t believe your veggie friend made your paleo blog. Nice picture of the bounty on the window sill.

Trackbacks/Pingbacks

  1. Sunday Recipes « Fitness Wayne - 11/18/2012

    […] to this point I haven’t had any paleo lamb recipes. This recipe for Bacon Chanterelle Lamb Roast changes that. I can’t wait to try […]

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