AIP Lamb and Roasted Beet Hash with Wilted Spinach, Apple and Coconut-Lemon Drizzle

Name: AIP Lamb and Roasted Beet Hash with Wilted Spinach, Apple and Coconut-Lemon Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100 g (raw) lean lamb shoulder, diced into 1.5 cm cubes; 100 g red beet, peeled and diced; 80 g parsnip, peeled and diced; 100 g baby spinach; 1/2 (~75g) crisp apple (Honeycrisp or similar), thinly sliced; 2 tsp (8g) coconut oil; 2 cloves (6g) garlic, sliced; 1 tsp (~2g) fresh thyme leaves; 2 tbsp (30g) full-fat coconut cream; 1/2 (~25g juice) lemon, juiced and zested; 1 tbsp (4g) fresh parsley, chopped; 1/4 tsp (1.5g) sea salt

An AIP-strict lunch hash of rendered lamb shoulder, sweet roasted beet and parsnip, finished with quickly wilted spinach, sliced apple and a bright coconut-cream-and-lemon drizzle. Heme iron from lamb stacks with non-heme iron from spinach; the apple's vitamin C carries the non-heme absorption.

Prep: 10 min
Cocción: 30 min
Total: 40 min
Porciones: 1

Ingredientes

100g (raw)lean lamb shoulder, diced into 1.5 cm cubes
100gred beet, peeled and diced
80gparsnip, peeled and diced
100gbaby spinach
1/2(~75g)crisp apple (Honeycrisp or similar), thinly sliced
2tsp (8g)coconut oil
2cloves (6g)garlic, sliced
1tsp (~2g)fresh thyme leaves
2tbsp (30g)full-fat coconut cream
1/2(~25g juice)lemon, juiced and zested
1tbsp (4g)fresh parsley, chopped
1/4tsp (1.5g)sea salt

Preparación

01
Heat the oven to 200°C / 400°F. Toss the diced beet and parsnip with 1 teaspoon of the coconut oil and a pinch of salt. Roast on a small sheet pan for 22 minutes until tender and edges are caramelized.
02
While the roots roast, season the diced lamb with the remaining salt and the thyme.
03
Heat the remaining coconut oil in a small skillet over medium-high. Add the lamb in a single layer and sear undisturbed for 3 minutes. Toss and cook 3 more minutes until browned and just cooked through.
04
Add the sliced garlic to the skillet and stir 30 seconds.
05
Pile the spinach into the skillet over the lamb, cover, and steam 60 seconds until the leaves wilt. Stir once.
06
Make the drizzle: whisk the coconut cream, lemon juice and zest with a pinch of salt in a small bowl until smooth.
07
Plate the lamb and spinach, fold in the roasted beet and parsnip, and fan the apple slices alongside. Spoon the coconut-lemon drizzle over the warm hash and finish with parsley.

Nutrición (por porción)

Calories: 482kcal
Protein: 28g
Carbs: 32g
Fat: 26g
Fiber: 8g
Selenium: 25mcg
Zinc: 4.6mg
Iron: 6mg
B12: 2.7mcg
Iodine: 4mcg
Sodium: 540mg