Congratulations to our winners this week. We continue to be so thrilled with the comments and reviews that you are all giving us. Please keep sending us your feedback, continue to tell others about the book and let’s push Paleo Comfort Foods to the best seller list! We can’t let the vegans have all the fun can we?!
AND NOW FOR OUR WINNERS:
Winner of the Williams-Sonoma Grill Set- Andrea Dedmon
Winner of the Cutting Board/Dish Towels- Wendy Shaw
Our Big Winner…after 21 straight days in the Top 100 of all books on Amazon, we will be donating $210 to the charity of choice for- Debbie Young!
Congratulations to our winners, and our thanks to all of you for entering, for sharing, for tweeting, blogging and reviewing. We are just so thankful for all the support you’ve given the book. Hearing you all share how you’ve made a dish from the book and adapted it to your tastes, or how you told a friend about the book who just started eating this way, all of these comments from you all mean so much to us…so thanks.
And NOW for a recipe!
Lamb is one of those fantastic special occasion meats. It’s also good just on a normal Sunday. You’ll very typically see lamb served in spring time as part of Easter menus. But don’t confuse “spring lamb” with lamb eaten in spring. Genuine spring lambs are those that are born in the spring, not slaughtered then. Though lamb is very often associated with rebirth and Easter and Passover, these are usually fall lambs that you’ll see on the table.
According to USDA’s Economic Research Service, each American eats about .7 pounds of lamb, yearly. Well, thanks to US Wellness Meats and their great lamb, we’re changing that statistic in our house! The chimichurri is completely up to you, as the lamb is so tasty on its own! We just really love strong flavors of things like this chimichurri, and think it’s a nice Greek way to serve the lamb. Thanks US Wellness Meats for featuring us as your chefs in September!
1 bone-in leg of lamb (6-8 pounds)
2 garlic cloves, slivered
¼ cup (6 g) Italian parsley, chopped
3 tbs. fresh rosemary, finely chopped
6 cloves garlic, minced
1-2 teaspoons sea salt
juice of 1 lemon
1. Preheat oven to 400 F (205 C).
2. Trim the lamb of any excessive fat.
3. Cut about 10 or so ½-1 inch slits in the lamb, and insert the garlic slivers.
4. Combine the parsley, rosemary, garlic and salt in a small bowl and combine well.
5. Squeeze the lemon juice all over the lamb to coat.
6. Using your hands, massage the herb mixture all over the lamb.
7. Place the lamb onto a rack placed within a roasting pan.
8. Cook at 400 for 30 minutes, then reduce heat to 350 F (175 C) and cook for about 60-90 more minutes or until a meat thermometer reads 145-150 F (60-65 C).
For the Chimichurri:
1/2 medium-sized red onion, coarsely chopped
1 cup (100 g) pitted kalamata olives
1 cup (16 g) loosely packed fresh mint leaves
1 cup (16 g) loosely packed Italian parsley
½ cup (8 g) loosely packed fresh oregano
1 medium-size clove garlic, peeled
1 tablespoon fresh lemon juice, or more to taste
Pinch of salt
1. Combine all ingredients in a food processor or Magic Bullet.
2. Blend until well-combined.
(chimichurri recipe adapted from Cookstr).
Stay tuned for another giveaway tomorrow. We are genuinely so thankful to all of you for your support of this book. We LOVE hearing from you and what recipes you’ve tried. Please keep spreading the word, share your feedback, and come on by here for more recipes!