Lamb has a unique flavor and taste. I was introduced to lamb about 10 years ago and was impressed with the flavor and the benefits of the meat. Fresh pasture grass-fed lamb has about 25% more Omega 3’s and as much as 49% more ALA, the building block of Omega 3’s. It is also high in CLA’s which are anti-inflammatory and immune boosters. As with any type of clean meat that you may choose to consume, a small serving about the size of a deck of cards is plenty. This dish has dairy-free gravy to be paired with if you choose. It is a comforting dish for the cold weather to come. You can even turn this into a stew after removing the meat from the bones and add in more Bone Broth. Bon Appétit!
1 rack of grass-fed lamb
2 tbsp avocado oil or coconut oil
1 cup mushrooms, I use cremini and sliced in half
3 organic carrots, chopped or sliced
2 organic celery stalks
1 small onion
4 garlic cloves, mashed and sliced
1/3 cup red wine
1 tsp Himalayan salt
1 tsp pepper
1 bay leaf
2 cup grass-fed beef bone broth
Make a herb bouquet with cooking twine:
3 fresh rosemary sprigs
3 sprigs of fresh thyme
3 sprigs fresh sage
For the gravy:
1/8 cup tapioca flour + 2 tbsp water
Turn the oven to 375 degrees. In a Dutch oven heat the oil over medium-high heat. Salt and pepper the rack of lamb and gently sear for 2 minutes on each side. Remove the rack of lamb and place it on a plate. Add the onions and garlic to the Dutch oven and sauté for just a couple of minutes then add the red wine, bone broth, the herb bouquet, the lamb, and the rest of the ingredients. Place the Dutch oven with a lid on for 3-4 hours. The lamb and vegetables should be nice and tender by then.
Mix the tapioca flour and 2 tbsp of water into a bowl. Remove the lamb and vegetables from the broth. Slowly mix the tapioca into the broth (this helps the broth become thicker like gravy) If it is not thick enough for your liking repeat the tapioca flour + water.