If you haven’t eaten lamb in a while, here are a few good reasons to head to the butcher shop: lamb is a complete protein, it’s high in iron, and a rich source of conjugated linoleic acid (CLA). Another reason not to forget about lamb is that a recipe like this one – Lamb and Pomegranate Salad – just isn’t the same with beef, pork or chicken.
Lamb shoulder is marinated in garlic, ginger and a hint of cinnamon then slow-cooked until tender. Instead of salad dressing, the greens are tossed with the warm jus left in the roasting pan, topped with slices of succulent lamb and garnished with sweet-tart pomegranate seeds and fresh basil. The pomegranate and basil add bursts of flavor and color to the rich meat.
Leg of lamb is a cut of meat especially suited for holiday celebrations. Lamb is comforting and festive, rich and hearty and fills the house with a lingering, savory aroma that will have people hovering around the oven waiting for dinner. Lamb is a nice break from more commonly served meats like beef and pork and it’s agreeable to countless combinations of herbs and spices.
Aromatic herbs are a traditional way to adorn leg of lamb and you really can’t go wrong, no matter what herbs you choose. In this recipe, parsley and rosemary are combined with olive oil, garlic and salt to make a simple but amazing herb paste. Within a few minutes of putting the lamb in to cook, the scent of fresh herbs will be wafting out of the oven, becoming more deliciously intense as the meat cooks. Fresh mint and dill, basil and oregano and sage and parsley are other herb combinations to try. If you want to get more adventurous, open up your spice drawer and season the lamb with a bold blend of dry seasonings:
Inspired by Greek Moussaka, the flavors in this casserole of layered eggplant and ground meat might sound a little unusual, but it’s a mild dish that’s likely to appeal to everyone at the table. Plus, it’s one of those great meals that taste even better the next day. Overnight, the flavors meld together even more, the texture tastes richer and while the casserole is good hot, it’s not so bad cold, either. Primal Moussaka is the type of dish you’re going to want to eat a few forkfuls of right out of the fridge before warming the rest up.
The silky texture of the eggplant and the warm, savory flavors of cinnamon, allspice and fresh dill mixed in with the meat mimic the taste of the traditional Greek casserole. But there’s a lot that’s different, too. The cheese sauce thickened with flour that tops traditional Moussaka has been replaced with full-fat Greek yogurt that bakes into a surprisingly creamy and dense topping. The trick is mixing the yogurt with eggs and a sprinkle of parmesan cheese. There’s a little bit of chopped kale thrown into the casserole (optional, but really tasty) and although the meat can be ground lamb, it doesn’t have to be. The result is a version of Moussaka that actually tastes a little like lasagna, minus the noodles.
Intrigued? Give the recipe a try tonight!
When most people think about firing up the grill or stoking a campfire to cook an outdoor meal, lamb isn’t the first meat that comes to mind. Isn’t lamb the type of meat that should be served on a fancy platter with mint jelly on the side, not seared over a campfire and eaten with your hands?
Personally, we’ve never liked mint jelly or those silly, frilly white paper caps that chefs stick on lamb legs. We like our lamb seared over an open flame in tender bite-sized morsels that have been richly seasoned and tenderized in a marinade. We slide the meat right off the skewer and pop it in our mouth – it may not be fancy, but it sure is good.
Mark’s Daily Apple reader Adam submitted this Primal Blueprint meal video as his entry to this year’s Primal Blueprint Recipe Video Contest. This is one in a series of workout videos, recipe videos and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!
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