Tag Archives: lamb

 Lamb Roast with Veggies and Mushrooms: Simple, One-Dish Meal

One-dish meals are great for families or anyone with limited time for cooking. Simply chop and mix all the ingredients, and then leave it to the oven. Slow-cooked lamb becomes very tender and delicious, especially when mingling with herbs, vegetables, and mushrooms. We’ll use common button mushrooms, but you could easily substitute other types of mushrooms, including shiitake, oyster, morel, or Portobello.

Exotic mushrooms, like maitake, reishi, and chaga, are associated with strong antitumor, antiviral, and antibacterial properties, primarily because they can modulate immune function. But what about common button mushrooms, which represent 90% of mushrooms consumed in the US?1 Button mushrooms have potent immune-protective properties. A study published in the Journal of Nutrition, determined “white button mushrooms may promote innate immunity against tumors and viruses through the enhancement of a key component, NK activity.”2

Button mushrooms also contain significant amounts of B vitamins, selenium, and fiber. Researchers at Penn State University discovered they are loaded with a powerful, heat-stable antioxidant called L-ergothioneine,3 which was found to be as potent as glutathione, the so-called “master antioxidant.” Some researchers even suggested that L-ergothioneine could be classified as a new vitamin: “Because of its dietary origin and the toxicity associated with its depletion, ET may represent a new vitamin whose physiologic roles include antioxidant cytoprotection.”4

While slowly cooking in the oven, the mushrooms within this dish release their moisture into the sauce, adding flavor and plenty of healing potential. Give this delicious Paleo one-dish recipe a try tonight.

INGREDIENTS

Serves 2-3

  • 1 lb lamb stewing meat, cut into large cubes
  • 4 medium tomatoes
  • 1 onion, roughly chopped
  • 3 cloves garlic, pressed
  • 2 cups button mushrooms, halved
  • 3 carrots, roughly chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 2 cups chicken or lamb stock (or water)
  • Freshly milled black pepper, to taste

DIRECTIONS

lamb-roasted-veg-5
To remove the skins of the tomatoes, first cut an X on the top and bottom of each.
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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references

1. Wu, D., et al. (June 2007). Dietary supplementation with white button mushroom enhances natural killer cell activity in C57BL/6 mice. Journal of Nutrition, 137(6). Retrieved August 16, 2014 from //www.ncbi.nlm.nih.gov/pubmed/17513409

2. Ibid.

3. Dubost, N., Beelman, R., Peterson, D., Royse, D. (2006). Identification and Quantification of Ergothioneine in Cultivated Mushrooms by Liquid Chromatography-Mass Spectroscopy. International Journal of Medicinal Mushrooms, 8(3). DOI: 10.1615/IntJMedMushr.v8.i3.30

4. Paul, B. and Snyder, S. (November 2009). The unusual amino acid L-ergothioneine is a physiologic cytoprotectant. Cell Death and Differentiation, 17. Retrieved August 16, 2014 from //www.nature.com/cdd/journal/v17/n7/abs/cdd2009163a.html

Greek Lamb Keftedes with Paleo Tzatziki

In Greece, keftedes are seasoned meatballs, typically served with tzatziki. Tzatziki is a thick cucumber yogurt sauce, blended with garlic, olive oil, lemon, and dill. Traditionally, Greek yogurt contributes a distinctive texture, but is much less important concerning taste. The dominant flavors are cucumber and garlic.

So, how can we preserve tzatziki’s characteristic flavor and texture while making the recipe Paleo-compliant? We simply need to swap the Greek yogurt for another fat source, preferably one that’s taste-neutral and gives a thick, creamy texture. Thank goodness for avocado!

Because keftedes stay remarkably moist, they’re great to prepare in advance and take with you for a picnic or on your travels. And, if you’re eating at home, pair the keftedes with a salad or some steamed vegetables, dressed with Paleo tzatziki.

INGREDIENTS

Lamb Keftedes

  • 1 lb ground lamb
  • 1 medium onion, grated
  • 2 cloves garlic, pressed
  • 2 in. fresh ginger, grated and juiced
  • 1 bundle fresh mint, leaves finely chopped
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ tsp cinnamon
  • ½ tsp allspice
  • Freshly milled black pepper, to taste

ingredients

Paleo Tzatziki

  • 3 small cucumbers
  • 1 avocado
  • ½ clove garlic, pressed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp chives, finely chopped
  • Freshly milled black pepper, to taste

DIRECTIONS

Lamb Keftedes & Paleo Tzatziki
Lamb Keftedes & Paleo Tzatziki
Ingredients
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning author, writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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Paleo Lamb with Rosemary

The height of the summer season is upon us and that means it’s time to fire up the BBQ and get adventurous with meats you may not typically prepare. While visiting beautiful Lake Tahoe, our family found organic, free range lamb. The trick with this Paleo Lamb with Rosemary dish is in the planning and preparation. We’ve found marinating for 24-48 hours to be the most effective method. It’s well worth the wait as the lamb comes out tender and the flavor is exquisite.

Ingredients

Serves 3-4

  • 1 lb. lamb ribs or steaks
  • 1 cup sulphite-free red wine (we like merlot or cabernet)
  • 3 Tbsp extra virgin olive oil
  • 2 fresh organic sprigs rosemary, leaves removed from stems
  • ¼ cup balsamic vinegar
  • 1 Tbsp fresh cracked pepper

Directions

1. Wash the lamb and place in a 2-3 inch deep dish.

2. For marinade, combine remaining ingredients and mix well. Pour over lamb being sure to cover thoroughly. Cover and refrigerate for 1-2 days.

3. To cook, lightly barbeque and turn to low heat. Place lamb on grill and cook 10-12 minutes each side, or until meat is cooked to your liking.

4. Pour remaining marinade over meat as it is cooking. Lamb is typically served a bit on the rare side, but some like it more thoroughly done.

5. Serve with fresh cantaloupe and grapes paired with a green salad and steamed mini artichokes. Enjoy!

Lorrie Cordain, M.Ed. | The Paleo Diet TeamLorrie Cordain, M.Ed., is the co-author of The Paleo Diet Cookbook and has been living the Paleo lifestyle for 22 years. Together with her husband, Dr. Loren Cordain, she has raised 3 strong, healthy boys who have thrived on fish, meats, fruits, and vegetables. As an endurance athlete, competing in numerous marathons, ultra marathons, and triathlons, she understands the importance of eating for success. The Paleo Diet has given her the strength and energy to perform at her best. Lorrie lives, works, and plays in Fort Collins, Colorado where she is a teacher for children with special needs.
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