Grilled Leg of Lamb Steak (Whole 30 Compliant) and Parsnip Carrot Puree (Primal)

Grilled Leg of Lamb Steak

 

We are finally about to go grocery shopping!  I’m feeling a bit better–but more importantly, the only vegetables we have left are one carrot, 2 onions, a bag of frozen spinach, and an acorn squash.  We have a bunch of soup bones left and a few cuts of meat, but I need some greens!  The lamb we had tonight is Whole 30 compliant; however, the puree is not.  If you want to make the puree and are on a Whole 30, replace the cream with coconut milk.  You’ll need to tinker with the amount of seasonings a bit, just to make sure it doesn’t get *too* terribly sweet, but it will work!

I’ll just go straight to the recipe now so I can finish up quickly and start making our grocery list for this week!

Grilled Leg of Lamb Steak

Serves 2-4

1 pound leg of lamb steak

1 1/2 Tbsp olive oil

Juice of 1 lemon

1 tsp balsamic vinegar

2 Tbsp mustard

2 large garlic cloves, minced

1 tsp rosemary, coarsely ground (or 1 Tbsp fresh, chopped)

1/2 tsp thyme (or 2 tsp fresh)

1/2 tsp salt

1/4 tsp ground black pepper

 

1.- In a small bowl, whisk olive oil, lemon juice, vinegar, mustard (I used Dijon), minced garlic, rosemary, thyme, salt, and pepper.

2.- Pat lamb steak dry with paper towel and place in a resealable plastic bag.  Pour marinade in bag with the lamb, press most of the air out of the bag, seal it, and rub the marinade onto both sides of the steak.  Place in refrigerator for at least eight hours and up to 24.

3.- Heat cast iron skillet over medium-high heat.  When pan is hot (and starting to smoke and look ashy), add lamb steak.  Grill for 3-4 minutes on each side, until internal temp reaches 145.  Slice or cut in large pieces to serve.

 

Parsnip and Carrot Puree

3/4 pound parsnips, peeled and sliced

1/4 pound carrots, peeled and sliced

3 cloves garlic, peeled and gently smashed

3/4 C heavy cream

1/4 C broth

1 bay leaf

1 tsp thyme

4 Tbsp Kerrygold

salt and pepper to taste

 

1.- Place carrots, parsnips, and garlic in a saucepan.  Salt liberally.  Add liquid, bay leaf, and thyme.  Cover with lid and cook on medium until carrots and parsnips are soft enough to easily pierce with a fork or paring knife.

2.- Remove bay leaf.  Put butter in blender.  Cover butter with carrots, parsnips, and garlic.  Puree until smooth, adding in a little of the liquid at a time, until the puree is silky smooth.  Taste and adjust salt and pepper to liking.

 

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