Is it christmas yet? Because it sure felt like it when I received these from a friend. These are denuded frenched lamb rack, grass fed. It was also his recommendation to cook them with just some seasoning on the stove so I did just that, and they turned out amazing.
Herbs de Provence
Cut the rack into individual chops. Sprinkle all seasoning onto both sides including lemon zest. Cook on skillet with some EVOO for about 3 minutes on each side.
I was lucky to have a friend give us this delicious roast. At first I was a bit hesitant as I like to stay away from Veal, but I was reassured that the farm where this came from was trustworthy so I decided to give this a try.
I have never cooked something like this so I went with something as simple as putting it in the crock pot on top of a layer of onions and carrots. Adding a bit of low sodium organic vegetable broth and the spices in the picture below.
Sprinkle enough of each spice to cover the roast. Try adding salt according to taste. Cook on low for 8 hours.
In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.
2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth
Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.
I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.