Feasting on Mammoth: Braised Lamb with Mint Yogurt Sauce
By Stephen Unterberg
Now that exam period is over I can finally get back to the recipes…
The next handful of dishes I made a few weekends ago when a friend from Dallas came down to visit me. She’s a big fan of cooking as well, so we usually cook up a storm when we’re together. The dish below doesn’t deserve it’s own recipe since I basically used the same old braising techniques and flavors from previous posts, but I was really looking forward to making the pastured lamb shoulder I purchased a while back from the Burgundy Farm. Basically just braised it up with a more Mediterranean flare using spices similar to the Middle Eastern Chicken dish, made a nice sweet potato/butternut squash mash to go alongside for some contrasting sweetness, and topped it all off with a dill-mint-cheese sauce (the cheese was homemade, turned out alright, but had more of a thick yogurt-y flavor than cheese, worked well for the lamb).
The lamb turned out decently. I run into this type of problem every so often with grass-fed beef and it does pertain to its lower fat content. While everything was kept the same, and the cooking time was even increased an hour (4 hrs), it stilled turned out on the drier side. I just polished off a 3lb grass-fed brisket from the market in town which I’ve made before, and it is the best meat I’ve ever braised. The pastured lamb on the other hand I think was just a bit too lean and so it wasn’t as juicy as I would have wanted. Regardless, it was still good eats. See below for the sauce recipe and expect a few more recipes to pop up soon from the weekend with my friend.
Yogurt (Homemade Cheese) Mint Sauce (not-paleo)
This is a quick, easy, and refreshing sauce for any type of meat dish that will help cut the richness. In a food processor through in a cup or so of full fat (as few carbs as possible) yogurt, some lemon juice, olive oil, dill, mint, salt and pepper. Give it a whiz and you’re good to go. Enjoy!
2 comments
Lucky me, I just bought some lamb from the ol’ Whole Foods. This is definitely going down tomorrow. What do you normally do for lunch? Do you just eat leftovers from dinner or do you have a lunch staple?
Yeah, typically I’ll have left overs from the night before. Anytime I make something for dinner, I usually add an additional piece of protein in the batch to save for the next day. I tend to stick with big salads that I bring to school with me. So the salad is easy enough to put together, it’s the protein that needs to be planned ahead. I’ve recently started IFing, so my meals are kinda sporadic these days, sometimes no food, other times a big breakfast and dinner with no lunch, but definitely make enough for leftovers, I tend to shy away from lunch meats or processed proteins that are quick fixes.
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