How did life get so busy, that we barely have time to prepare and cook a healthy, tasty meal for our husband and children? I don't know about you, but I have been accused of having too many projects going on at the same time, and not enough hours in the day to get them all done. And then you add taking children, or grandchildren (not yet for us, but soon) to their different activities, working a job outside the home, and the sick animal to the list of daily accomplishments. Then suddenly its dark outside and you realize that your own stomach is rumbling with hunger so you resort to the tried and true broiled grass fed steak or baked pastured chicken with olive oil and rosemary (because you threw away all those boxes of Kraft Macaroni & Cheese years ago, together with all the frozen box dinners you used to keep in the freezer for evenings when time just run out).
I'll be honest and confess, that as tasty as the steak and the chicken are, I get bored with them. I wish I had something else in my repertoire of quick meat dishes when I've left fixing a meal to the last minute. I made a comment to my husband of my lament, and with his very logical mind he said, "Well, learn how to fix something else!". He's brilliant isn't he? One of the reasons I fell in love with him! Truly!
So, with my new goal, and given that we'd decided to raise sheep, I set about looking for healthy, simple, easy recipes using lamb meat. And do you know what? It's really not a big change to cook with lamb instead of beef or chicken (well, its closer to cooking with beef or pork than it is with chicken to be more precise). In most recipes, you can replace beef for lamb, and it'll still taste wonderful.
Here are 3 easy, quick and healthy suggestions, with several possible personal variations:
- You can 'quick broil' lamb chops, shank/breast and serve with your favorite side of vegetables (lately my favorite side dish is mashed sweet potatoes with a little goat chevre in it, and salt and pepper).
- To quick broil: preheat the broiler on high and place an all stainless steel skillet or cast iron pan under the heat for 10 minutes to get it very hot (be careful when touching the handle). Place lamb on hot pan and broil for 7-10 minutes, depending on thickness. No need to turn the lamb as both sides are being cooked at the same time.
- Use ground lamb instead of ground meat to make burgers, meatballs or meatloaf.
- If you can make this ahead of time and freeze it, it'll be quicker. But if you have kids, you can have them help by making the meatballs or patties, while you prep rice or a vegetable side.
- Prepare as you would your favorite meatball or burger recipe. Add goat feta or goat chevre- delicious!
- If you're feeling a little international, you can fix Greek Lamb Meatballs
- For those of us that are a little adventuresome in our tastes, and want to support nose-to-tail eating, I have two recommendations: (please try them before you judge!)
- Lamb sweetbreads. Crispy on the outside, juicy and succulent on the inside, this delicacy is a snap to prepare. Simply remove the membrane, dredge in coconut flour and fry in tallow or lard. Or just place on the grill until grispy. Serve with balsamic vinegar or a squeeze of lemon. I promise you, it's delicious!
- Lamb liver: Exceptionally high in nutrients (including cancer-fighting choline) simply soak lamb liver in grass-fed milk, then saute or fry in tallow or lard with onions. Not a liver lover? Puree well and pour into an ice cube tray and freeze. Include cubes of nutrient-dense lamb liver into meatloaf, meatballs, chili or meat based spaghetti sauces.
I'm not sure why, as a culture, we don't eat more lamb in our diet. But we should- its tasty, healthy, and easy to prepare!
Enjoyed reading about how you can make a little change and feed your family healthy, real food?
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