Ingredients
- 14oz of ground lamb (392 g)
- 3 Tablespoons of olive oil (45 ml)
- 1 medium onion (110 g), sliced
- 12 white button mushrooms (120 g), quartered
- 1 carrot (50 g), peeled and finely diced
- 2 beets (164 g), peeled and finely diced
- 2 Tablespoons of red wine vinegar (160 ml)
- A few sprigs thyme
- 2 rosemary sprigs
- 1 cup of beef broth (240 ml)
- Salt to taste
- Cauliflower mash, to serve
- Parsley, chopped to garnish
Recipe Description
DESCRIPTION: This tasty, hearty dish combines earthy flavor from the beetroot with the sweetness of carrot. It’s a great option for weeknights because you can pop it in the slow cooker and forget about it.
Lamb isn’t among the most popular meats in America, but it’s got some good things going for it. Generally, when you think of omega-3 fats, nuts, seeds, and fish come to mind, but grass-fed lamb is a surprisingly good source as well.
In Australia, where lamb is more commonly consumed, it is one of the biggest sources of omega-3 fats.
Lamb is also a great source of vitamin B12, protein, selenium, and vitamin B3. Zinc and phosphorus are also present in lesser amounts.
The meat is lean, high in protein, and low in carbs, making it an excellent choice for your AIP lifestyle.
Recipe Directions
- Season the ground lamb with salt and form into small 1oz balls.
- Heat half the olive oil and fry meatballs until browned all over. Remove from pan and set aside.
- In the same pan, heat the remaining olive oil and add the onion, mushrooms, carrot, and beetroot. Cook until caramelized and softened. Add the vinegar and transfer the mixture to the crockpot.
- Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.
- Serve warm with cauliflower mash and garnish with chopped parsley.
