We have all reached the first weekend of The 21 Day Sugar Detox, and hopefully there isn’t too much temptation for everyone! (Care to join us?) The desire for something sweet is still in the back of my mind, but I think I’ve reached the point where avoiding sugar is effortless. Usually it takes about 5 days for me to break through the sugar cravings. One perk is that I am feeling really good! It’s like my body has taken a big sigh of relief, and is just grateful that I am feeding it the foods it really needs.
The recipe we are posting today is a simple yet delicious one that we have enjoyed 3 out of the 5 days we have been on the detox. This slow cooked lamb can cook easily over night in a crock pot and leaves plenty of left overs! I have had this lamb for quite a few breakfasts this week, and Bill and I enjoyed the remainder of it for dinner last night.
Having left overs is very helpful when living the paleo lifestyle. There are few foods that we can grab in a pinch besides nuts or fruit, and I personally feel better eating some meat in a pinch rather that nuts. Nuts induce a snacking habit for me. Typically once I start, it’s easy to just keep eating them, however these days Bill and I are both pretty bored with nuts. Unless they are paired with some yummy dates we really aren’t interested anymore.
Now, back to the recipe… for this dish, we paired some classic lamb flavorings for a tasty slow cooked roast. We actually cooked this roast overnight in the crock pot with the intention of just having it around in case we needed a quick meal. The plan worked beautifully, and we always had a quick option for a meal the past couple days.
- 2.5 lb lamb roast, bone in
- 1 fist of garlic, cloves separated peeled and smashed
- 15 kalamata olives, plus 3 tablespoons of olive juice
- One handful each of fresh rosemary and thyme (a tablespoon each of dried rosemary and thyme are also an option if you cannot get fresh herbs)
- Salt and pepper to taste
- 1 cup of water
- Place lamb roast in a large crock pot.
- Top with garlic, olives, olive juice, salt, and pepper.
- Pour water into the bottom of the crock pot around the lamb.
- Place the herbs on top of the lamb, cover, and cook on low for 8 hours.