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    Allianna's Kitchen » Diet » Autoimmune Protocol

    Published: May 24, 2021 · Modified: Aug 19, 2021 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Shredded Lamb Power Bowls (Paleo, Whole30, AIP option)

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    These shredded lamb power bowls make for a great lunch! They are loaded with vegetables and full of flavor. This recipe was inspired by one of my favorite salad places, Cava. This recipe is naturally Paleo, Whole30, and Keto friendly with an AIP option. 

     

     

    Ingredients:

    • Boneless lamb leg-You can get bone in, but you may need to adjust the cooking times. 
    • Dijon mustard-This adds so much flavor.
    • Lemon-Dijon and lemon are one of my favorite combos. This is what makes this recipe! I like to squeeze it and add the slices on top.
    • Pickled onions-You can buy store bought, or use my recipe right here. 
    • Cauliflower rice-I like to use this in place of grains, however if you enjoy grains you can totally use regular rice.
    • Greens-Great way to get those extra vegetables in. 
    • Tahini dressing-You can use just about any dressing but I love the dash of my go to tahini dressing. It is so good!
    • Cucumbers-Gets in some extra greens
    • Bone broth-This prevents the lamb from drying out.

    shredded lamb powder bowl ingredients laid out

    How to make shredded lamb power bowls:

    • First, grab a roasting pan. If you do not have one, you can grab a regular pan. Preheat the oven to 325.
    • Add the lamb and pour the bone broth on top. 
    • Next, smear the dijon mustard all over the lamb and squeeze the lemons on top. Then sit the remaining piece of the lemon on top. 
    • Bake the lamb for 2 hours. After one hour, flip the lamb and bake for an additional hour for 2 hours total. 
    • While the lamb is cooking, prepare your cauliflower rice. 
    • Once the lamb and rice is done, assemble your bowls. 

    raw lamb on a roasting back with dijon and lemons

    How long does lamb last?

    • Lamb will last 3-4 days.

    Can I reheat?

    • I suggest waiting to assemble your salad prior to eating. You may choose to heat up the lamb prior to eating, but personally I like it cold on my salad. 

    far away picture of power bowls with a ton of vegetables in a bowl

    If you like this recipe, you will LOVE my other salads:

    • Strawberry Poppyseed Salad
    • Sweet Potato Fig Salad
    • Shaved Steak Salad

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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    Shredded Lamb Power Bowl

    Course Dinner, Lunch
    Cuisine American
    Keyword lamb, paleo, whole 30
    Prep Time 20 minutes
    Cook Time 4 hours
    Total Time 4 hours 20 minutes
    Servings 4 people
    Author Allianna Moximchalk
    690kcal
    Cost $20
    Print Recipe

    Equipment

    • roasting pan

    Ingredients

    For the lamb:

    • 1/2 cup dijon mustard omit for AIP
    • 1 whole lemon juiced, and rinds saved
    • 2 pound boneless lamb leg
    • 2 cups bone broth

    Salad add in's: (OPTIONAL)

    • picked onion Store bought or use my recipe!
    • 1 whole cucumber sliced
    • 1 bag cauliflower rice cooked
    • 8 cups mixed greens
    • 1 cup tahini dressing use Olive oil and lemon if AIP

    Instructions

    • Preheat the oven to 325. Place the lamb in a roasting rack (can you baking sheet if you do not have one) and pour the bone broth over. Then, rub the dijon mustard all over followed by squeezing the lemon juice. Keep the lemon rinds and add on top. Cover the pan with foil and cook for 2 hours, then flip the lamb and cook for an additional 2 hours. Be sure to recover. Once the lamb is tender and easy to shred with two forks, shred the lamb and set aside.
    • While the lamb is cooking prepare optional cauliflower rice and dressing if needed.
    • If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
    Flavorful and easy lunch and dinner!
    Serving: 1bowl | Calories: 690kcal | Carbohydrates: 4g | Protein: 44g | Fat: 54g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 553mg | Potassium: 685mg | Fiber: 1g | Sugar: 1g | Vitamin A: 931IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 4mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Autoimmune Protocol

    • Vegan Peach Cobbler
    • Roasted Beets and Carrots
    • Instant Pot Turkey Soup
    • Air Fryer Sweet Potato Cubes

    Reader Interactions

    Comments

    1. Lori says

      February 14, 2022 at 1:37 pm

      5 stars
      Really good! This bowl is so filling and tasty.

      Reply
      • Allianna Moximchalk says

        February 14, 2022 at 1:45 pm

        Love a good bowl meal!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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