When I go grocery shopping at the store, I have my list but I also like to browse the meat aisle for something that catches my eye or is fairly priced. Stepping outside of my comfort zone and spontaneously deciding what to make for dinner is also something I have been gradually doing.
Lamb was one of this instances where I decided to take on the challenge and give it a whirl.
Adapted this recipe from Primal Palate Braised Lamb Shanks
2 cups beef bone broth
2 lbs rack of lamb
1 onion, chopped
3 garlic cloves
2 TBS duck fat
3 sprigs oregano
3 sprigs rosemary
Salt & pepper, to taste
12 oz green beans
1/2 cup grape tomatoes
1 TBS macadamia nut oil
1 whole lemon
3 medium gold potatoes, skin removed
1/4 cup canned coconut milk
1 TBS ghee
Salt, pepper and garlic powder, to taste
Heat 1 TBS duck fat in cast iron skillet over medium heat. Season and sear lamb rack until nicely brown. Place in crock pot. Add remaining 1 TBS duck fat into skillet and toss & season onions and garlic for about 2 minutes. Add to crock pot on top of lamb. Using a cheesecloth, securley bundle oregano and rosemary and place into the pot. Cover with bone broth and slow cook for 3.5 hours on low heat.
Let the crock pot do it's job and go workout for a hour. Otherwise the tempting aroma will drive you mad.
Peel and cut potatoes and bring to a boil. Drain water and mash potatoes while still hot in the same pot. Turn stove to low heat and add ghee to melt and coconut milk. Stir and blend until creamy texture - no lumps. Season and set aside.
Heat 1 TBS of macadamia nut oil to a medium sized pan and toss green beans & cherry tomatoes. Squeeze juice of lemon until lightly softened but still crunchy. Set aside.
Once lamb is done, place creamy potatoes on plate, top with lamb, onions & juices alongside green beans. The lamb should be falling apart with a simple touch of the fork.