I am excited to announce my very first lamb recipe! The reason I’m so ecstatic is because I haven’t cared for lamb when I’ve tried it in the recent past. Granted, I’ve only tried its flavors in the form of lamb bone broth and slices of roast lamb deli meat. It was enough to turn up my nose though. Lamb isn’t something I ever ate growing up (it was never something my family bought, made or even ordered when we went out) and so, the broth and deli meat were my first experience with it. I really want to like it because it’s so readily available in Portland and usually always grass-fed, at least where I’ve seen it. Plus, it’s fun to have more meat options in my diet and in cooking.
I figured I’d do okay with lamb if I mixed it with some ground beef, and decided that a lamb sausage would probably go over even better, since it’s well spiced. So, I excitedly picked up a couple fresh Italian lamb sausages from one of our local co-ops and felt determined to like it. And guess what? I did like it…a lot! The recipe turned out phenomenal, and I couldn’t stop ooing and ahhing about it after every bite.
Note, I browned the lamb sausages first to make them easier to slice, but you could try skipping this step if you want. I didn’t want the sausage to fall apart and turn into grounds, so I opted for it. If you’re pressed for time, don’t worry about it.
Smoky Beef and Lamb Stew
For the stew:
- 1 Tbsp grass-fed butter, ghee or coconut oil
- 2 Italian grass-fed lamb sausages
- 1/2 lb grass-fed ground beef
- 2 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- 1 Tbsp smoky spice blend from Practical Paleo (recipe below)
- 1 cup chopped tomatoes (I like this brand)
- 1 tsp apple cider vinegar
- 2-3 Tbsp homemade bone broth or low sodium chicken broth
- Sea salt to taste
- Melt butter, ghee or coconut oil in a large skillet over medium heat. Add the lamb sausage and brown a few minutes each side. Once browned, remove from pan and set aside to cool (sausage may not be cooked all the way through yet, which is fine).
- To the same pan, add the onion and garlic, and saute for a minute over medium heat. Then, add the ground beef and break up with a wooden spoon or spatula. While the beef begins to cook, slice the cooled lamb sausage. Add to the pan with the beef and stir.
- Season to taste with sea salt and add the smoky spice blend. Mix well and then add the tomatoes, broth and apple cider vinegar.
- Reduce heat to medium low and continue to simmer until meat is cooked through and sauce thickens a bit.
- Serve over zucchini noodles, steamed kale or cauliflower rice.
Yields: 3 servings
For the smoky spice blend, courtesy of Practical Paleo:
- 1 Tbsp chipotle powder
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- 1/2 Tbsp cinnamon
- 1 Tbsp sea salt
- 1/2 teaspoon black pepper
Mix together and store in a jar or spice container.
Yields: 5 Tbsp of blend