This recipe is a firm favourite with my son Cooper so I often double this up and freeze a number of portions. I use vegetables that are mainly low to moderate in salyiclate levels, a natural occurring chemical found in most fruit and vegetables. Depending on the sensitivity of your baby you can replace the sweet potato and carrot to swede and other options. If that’s not necessary the sweet potato provides a comforting taste when introducing meat for the first time. I love slow cooking on the bone and extracting as many nutrients as possible from the bone itself and the marrow.
I love to sneak in as many vegetables I can to reduce the meat to vegetable ratio to provide a balanced meal. Due to the amount of vegetables in this dish I don’t find it necessary to add any side dishes, but if I do I will accompany this with some pureed green beans.
This recipe grows with your baby. I now add a bit of garlic and a tomato or two to the recipe and it goes down a treat!
- 1 tablespoon of ghee or tallow
- 2 lamb cutlets (approximately 250g of meat)
- 1 leek, sliced
- 1/2 celery, chopped
- 2 carrots chopped
- 1/2 sweet potato
- 1 teaspoon of freshly chopped parsley
- 1 cup of homemade chicken stock (or vegetable stock or filtered water)
Preheat oven to 180C/350F.
Wash the lamb under running water and pat dry.
Heat oil or fat in a casserole dish and gently brown the lamb on both sides along with the leek and shallot.
Stir in the stock or water, herbs and remaining chopped vegetables and bring to the boil. If you are able to get a few extra lamb bones pop these in now.
Cover the dish pop in the oven for 90 minutes.
Serve chopped for toddlers or pureed for babies.
Suitable from 7 months
Allergies: Dairy Free, Gluten Free, Egg Free, Nut Free, Refined Sugar Free, Failsafe.