Batch Cooking: Leg of Lamb Roast, Roasted Parsnips and Carrots, Braised Cabbage, Spiced Turkey, and Salad with Steak

October 15, 2012


This is my last week of the elimination diet (woohoo!). Last week I re-introduced tomato paste and eggs (separate post coming soon), and this week it’ll be raw tomatoes and either curry or butter, I haven’t yet decided, and depends on how the tomatoes go.

There’s nothing easier or more paleo compliant than a huge hunk of meat. In this case, it’s Icelandic leg of lamb roast. Whole Foods is featuring Icelandic lamb, which I’d never had before this year (I bought some of the ground stuff for the lamb breakfast patties the other weak and it was good). The brochure proclaims, “Simply the best tasting lamb in the world.” Bold statement. The flavour is supposed to be more mild than New Zealand lamb – I don’t necessarily consider that a plus, since I love the gamey taste of lamb. It’s pretty tasty though. And this thing’s massive – around 6lbs. The grocery bagger half-joked about having a hard time lifting it. And then I found out he doesn’t eat meat. I won’t go there, it’s just too easy. Here’s what else the brochure says about the lamb:

“Roaming free and wild over bucolic highland pastures, glaciers and mountains, they graze on sedge, willow, thrift, moss, berries and wildflowers. They drink from mountain streams as sparkling and clear as they were centuries ago. From the small family farms they’re raised on the pristine air they breathe, nothing has changed in the way these lambs have lived since the Vikings first brought them to Iceland in 874 A.D. The breed remains unchanged, even today.”

Sounds “bucolic” indeed… that’s some pretty good marketing. And some great eatin’.

I’ve continued on with the salads – stating to be a little less “enthusiastic” about them (I’ve been eating salad every day for over 5 weeks now – probably more like the entire summer plus the past five weeks). This week I’ve mixed it up with steaks. As always, the salads will be assembled daily, and the remainder of the steaks will be grilled up midweek. And considering last week’s poultry-heavy menu, the only bird I’m eating this week is in the apple spice turkey. I’ve actually subbed in pears for apples to change it up.

This week’s menu:

  • Breakfast: Apple Spice Turkey Breakfast (with pears)
  • Lunch: Salad: green leaf lettuce, plums, concord grapes, cucumber, avocado, olive oil
  • Dinner: Leg of lamb roast with roasted parsnips, carrots, and braised cabbage

Now I have food for most of the week – such is the joy of batch cooking :)

What’s on your menu for the upcoming week?


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{ 2 comments… read them below or add one }

Mickey October 15, 2012 at 6:32 AM

Looks fantastic! Batch cooking is key when doing the AIP. I made a nice batch of beef sausage and bone broth yesterday for the week, and for dinners I usually cook a big meal every other night and have leftovers for the next day. I also do lunch salads, although they are getting a little routine at this point. Curious to see how your re-introductions go!


[email protected] October 16, 2012 at 9:55 PM

Sounds great! And I’m totally on the same page about salads, starting to get a bit boring… looking forward to shaking things up..


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