Beth Warren Nutrition Blog

ROASTED LAMB WITH MINT AND ROSEMARY AND ROASTED ROOT VEGETABLES

by Beth Warren November 20, 2017

Weekly, my family and I observe the Sabbath that lasts from Friday evening, after sunset, until sunset Saturday. One main theme of the Sabbath is a large traditional meal with family and friends. This is my time to dabble in creating a dish with red meat, since I do not eat it often. Fusing my health priority with our taste priority, I created a family friendly dish with pastured lamb sent to me by Grow and Behold. In the kosher world, grass-fed glatt kosher meat did not exist until recently. With the help of my intern Allen, I decided to give you a glimpse why pasture raised meat is a better choice:


Benefits of Pastured/Grass-fed Lamb
Pasture raised lambs actually have the chance to live as an animal, eating things like grass. The Omega-3 content of the lamb can be supported if the diet of the mothers is nutritionally support- ive. Grass fed lamb was shown to have at least 25% more omega 3s than the conventionally fed lamb. The ratio of omega-3 to omega-6 fats is relatively greater in grass fed lamb than in the average U.S diet. In grass-fed lamb about 40% of the fat come from oleic acid which is a mo- nounsaturated fat. MUFAs have been associated with lower rates of heart disease. Grass-fed lamb compared to the conventionally raised lamb has a significant source of selenium and a good source of zinc. Selenium is known as a powerful antioxidant and zinc is known to be a nu- trient synergistic, especially with vitamin A.


Benefits of Pastured Meats (General)
Pastured meats are generally more flavorful as the animals had a better chance at a more nat- ural diet. These animals ate a range of different natural foods and since it was raised on pas- ture, it had many chances to move around and develop its muscles. Eating pastured meats is
generally better for your health than the conventional bought meat. Pastured meats are usually leaner and higher in beta-carotene because of a grass fed diet.

Roasted Lamb with Rosemary and Mint and Root Vegetables

A delicious pasture raised roasted lamb dish seasoned with rosemary and mint on top of root vegetables

Ingredients

Lamb Roast, Pasture Raised


1 bunch mint leaves, chopped finely


10 sprigs rosemary


2 tbsp extra virgin olive oil


1 tsp salt


1 tsp pepper


1 tsp garlic powder


3 medium carrots, roughly chopped


4 organic beets or 2 conventional beets (yellow and red), peeled and chopped
 

Instructions

Preheat the oven to 425 degrees.


Combine all ingredients of seasoning and oil in a bowl and mix together to create the "rub".

 

In a large roasting pan place the root vegetables and season with salt and pepper.


Place the lamb roast in the large roasting pan.


Rub the "rub" all around the lamb.


Cover and place roaster in oven - you may want to add a little water to the bottom of the pan first.


Cook for one hour on 425, or 1 1/2 hours on 350.

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