Garlic Braised Lamb with Roasted Squash and Quick Sauteed Kale!

Garlic Braised Lamb with Roasted Squash and Quick Sauteed Kale So this recipe should be done over two days.

Lamb (crock pot version) 2# Lamb shoulder (bone in preferred but not necessary) 1 clover garlic, peel and mash all the cloves 1 yellow onion sliced 3 cups beef stock 3 T Salt 2 T Pepper ¼ cup chopped fresh oregano, save till the end Very roughly break down the lamb, essentially enough so that it will fit into crock pot. Add sliced onion, garlic, salt, pepper and stock. Mix in pot. Now turn on medium or low and let go for 24 hours. When timer is done, fish bone out of there, and then using, tongs or forks pull lamb apart. Toss with fresh oregano and add some more salt to taste if necessary. This can be used in a million different ways, pulled lamb is great to have around for a quick meal.

Roasted Squash - Silly simple recipe Preheat oven to 375 F 1 # of summer squash cut into large cubes about ¾” squared to 1” squared 2 T Olive oil ½ T Salt and Pepper each 1 T chopped rosemary (you can use other herbs here, marjaroam, oregano, basil) Once squash is cut toss in olive oil, salt and pepper and herbs. Roast for 20-25 minutes until golden brown. When you think they are done, give it another 6-8 minutes so it gets nice and crispy!

Quick Sauteed Kale 1 bunch kale 2 T coconut oil Take kale off stem, slice thinly and wash in colander. Once it has been drained and dried. Warm up large cast iron on medium high heat for 2 minutes. Add coconut oil, once melted add the kale in batches. ****It will cook down quickly, but will also do some spattering**** do not have kids or dogs around your feet when you do this. Once the kale is all cooked down, do not over cook it in pan, you want it to have some of its crunch still. Season with a pinch of salt and pepper.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.