Bodacious Seared Lamb
For your next Date
or yer mother
or your dear friend you're in debt to..
mmm LAMB
- I absolutely LOVE lamb. It has a unique taste, is loaded with great nutrients, a healthy source of fat and protein, can be used in a many different dishes, and is easy to deal with!
- Obviously you want to have lamb from a good source. Which equals a healthy lamb, which equals healthy, non-toxic, healthy lamb that your body will love you for.
- Lamb tend to be much more picky on their living conditions. So if you happen to be out to eat and trying to make the best decision possible, there is at least a better chance that the lamb was raised under good conditions, eating what it was meant to eat.
Marinate the Lamb
- In this case, buy a rack of lamb, place into a large bowl and add seasonings.
- What I did, and it turned out great:
- Dashing of basil, thyme, rosemary, oregano. Enough to just cover the meat.
- Pink or Sea salt. In it's rawest form.
- Black Pepper
- Small splash of apple cider vinegar
- Mix the rack up with all the ingredients and place in fridge for a few hours (+)
Sear & Bake the Lamb
- Pre-heat oven to 375F
- Heat up a non-toxic pan to a medium heat (I don't like to cook things at high temps)
- place at least 2-3 tablespoons of grassfed butter or ghee into the pan
- add freshly chopped garlic into the pan
- place lamb in pan after garlic has cooked for a minute or two.
- Sear on each side for 3 or so minutes.
- Add mushrooms to pan.
- Place entire pan in oven and cook until a desired level of 'doneness' has been reached
- I baked the lamb for about 10 minutes, by which time it was a perfect, barely, med-rare.
- It will depend on many factors, so keep an eye on it.
- Saute kale in garlic and butter mix leftover in the pan.
Pair with an awesome side! And a nice cab..
A Quick, Easy Dessert to really earn those brownie points!!
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