Rosemary Lamb Stew

Using the leftover lamb from Sunday’s meal made Tuesday’s weeknight dinner a real treat with minimal kitchen time!

Lamb Stew

1 cup chopped sweet onion
1 tbs gf butter, coconut oil or other healthy fat
1 (80z) package sliced fresh mushrooms
1 cup sliced carrots
2 1/2 cups diced cooked lamb
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup chicken broth
1 fresh rosemary sprig
1 tsp sea salt
1/2 tsp fresh ground black pepper

Saute` onion in melted fat in a 3 qt saucepan or dutch oven over medium heat 3 to 4 minutes or until tender.  Add mushrooms and carrots and cook, stirring occasionally 5 minutes.  Add lamb and garlic, and cook, stirring constantly 3 minutes.  Stir in tomatoes, broth and rosemary.  Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, 30 minutes.  Stir in salt and pepper.  Discard rosemary sprig.  Serve stew over steamed cauliflower or  GASP! hot cooked white rice*.

*if tolerated and if it is post wod or a training day
I use Anson Mills organic heirloom grains Carolina Gold
Makes 4 servings

Baaa…d to the Bone Roasted Lamb

Depending on your schedule most of us have more time on the weekends so Sunday’s are a day I like to spend in the kitchen and cook extra to have meals on hand during the week when time is at a premium.  This rendition from the March Southern Living mag turned out splendidly with just a few minor changes. . .

Baaa…d to the Bone Roasted Lamb

1 (4-5 lb) leg of lamb
3 tsp sea salt
2 tsp freshly ground black pepper
1/4 cup loosely packed fresh rosemary leaves
2/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh thyme leaves
2 shallots
6 garlic cloves
1 tsb fresh lemon juice
6 tbs grass fed raw butter
4 tbs duck/chicken fat or beef tallow, melted
2 lb small new potatoes (I used a combo of red, white and purple potatoes)

Rub lamb with 2 tsp salt and 1 tsp pepper; let stand 1 hour.  Pulse rosemary in a food processor 4 or 5 times or until finely chopped.  Add parlsey and next 4 ingredients and pulse 4 or 5 times or until finely chopped.  Add 6 tbs melted butter and pulse 7 or 8 times or until smooth, scraping down sides as needed.  Rub mixture over lamb; place in a large roasting pan.  Let stand 30 minutes.


Preheat oven to 450 degrees.  Toss together potatoes and remaining 1 tsp salt, 1 tsp pepper and 4 tbs your choice melted fat; place around lamb in roasting pan.  Bake at 450 for 45 mins to an hour or until a meat thermometer inserted into thickest portions register 125 (rare).  Remove lamb from pan and let stand 15 mins before slicing.  Serve with potatoes and pan juices; fresh steamed asparagus rounded out the meal nicely.
Makes 4 to 6 servings.

After dinner; dice 2 1/2 cups of the leftover lamb, package and reserve for Tuesday’s dinner. . .