“One of the marvelous things about community is that it enables us to welcome and help people in a way we couldn’t as individuals. When we pool our strength and share the work and responsibility, we can welcome many people, even those in deep distress, and perhaps help them find self-confidence and inner healing.”
― Jean Vanier, ‘Community And Growth’
I may have mentioned once or twice that one of the most unexpected and lovely side benefits of this world of the Autoimmune Protocol is the wonderful connections you make with people from around the world.
This is one story of how those connections materialise…
You probably already know about Mickey Trescott (one half of the duo behind Autoimmune Paleo) and her recent visit to Sydney. What you don’t know is that Mickey and her lovely husband were to dine with us on Easter Sunday.
And just days before they were to arrive in Australia, my oven died. Kaput. Done for. D E A D .
As you can possibly imagine, this did not fill me with joy. Here I was, soon to be meeting and cooking for one of the leading lights – and arguably most seminal cookbook writers – in the AIP world. With no oven.
The Bacon Mum to the rescue…
When my lovely friend Emma over at the Bacon Mum heard of my plight, she immediately suggested this recipe that she had been developing for a barbecued marinated butterflied lamb dish. AIP compliant, no less. Just perfect for Easter.
And, not only did she send me her fab’ recipe to prepare for Mickey and Noah, she has also most generously allowed me to share it with you, too!
We picked up all the ingredients for our Easter lunch at the Eveleigh Farmers Market. Farmer George Lamb, Highland Gourmet Potatoes (AIP reintroduction) and Kurrawong Organics vegetables. Top notch produce, it must be said.
Emma’s lamb was the perfect answer to the prospect of an Easter with no oven, too.* I marinated it overnight and the smell of it on the barbecue was to die for. Really.
The weather gods smiled down on us. They must have known Mickey and Noah were coming to visit; we sat outside on a balmy Autumn (fall!) afternoon.
It was sublime.
The Bacon Mum saved my bacon!
That residual marinade you see in the pic is a combo of ginger, garlic, (optional) cumin, coriander/cilantro, parsley and lemon. SO good!
Mickey whipped up a gorgeous salad of fennel, sprouts and leafy greens topped with a dressing made with some beautiful peppery olive oil she had carried all the way from Oregon in her suitcase! (If we’re lucky, she’ll post the recipe on her blog after she returns home!)
- 1 boneless butterflied leg of lamb 2 - 21/2 kilos/5-6 lbs
- 120 mls / 4oz coconut cream (or creamed coconut)
- 4 cm/1.5” fresh ginger, peeled
- 4 Cloves of garlic, peeled
- 1 teaspoon Cumin (omit if in full AIP elimination)
- 2 tablespoons fresh coriander/cilantro
- 1 tablespoon fresh parsley
- Zest of 1 lemon
- Place ginger, garlic, coriander, parsley, lemon zest, coconut cream and cumin into the bowl of your food processor and pulse to combine. (If you don't have a food processor, just grate the ginger and garlic, and finely chop the herbs very well and combine with the rest.)
- Sprinkle a generous amount of salt over the lamb.
- Place marinade and lamb into a large sealable plastic bag. Spread marinade overthe meat. Seal the bag and refrigerate for a minimum of 2 hours and a maximum 8 hrs.
- Remove lamb from fridge and bring to room temperature (about 20 minutes). Turn on your barbecue to heat.
- Remove the lamb from marinade bag and get ready to put on grill. Sear both sides the lamb for 4 minutes each side.
- Once browned reduce the heat to low. You will want to maintain a temperature of 150-175°C / 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick the roast is), until a meat thermometer inserted into the thickest part of the roast registers 55°C / 130°F (for medium rare).
- Transfer to a cutting board with a well to catch the juices.
- Cover with foil and let rest for 10-20 minutes.
- Cut across the grain, ¼ to ½-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices.
And, it the true spirit of AIP collaboration, Emma provided the lamb recipe today, and Mickey (and Noah!) were the photographers. I love my AIP community!
Honestly? – I think all the northern hemisphere AIPers should come to Sydney for a visit. Imagine the party we’d have?!?
E N J O Y !
*as it happens, my lovely oven doctor managed to fix my oven in time for Mickey’s visit!
This recipe features in the Phoenix Helix Recipe Roundtable