I have officially confirmed it- my FAVOURITE thing to do is to cook meals for the people I love. Nothing feels better than feeding someone who means the world to you the most nourishing health promoting meal. That, to me is what makes me the most happy.
Tonight I had the pleasure and joy of cooking a new recipe for one of my closest friends (and her baby who she is currently breastfeeding- he’ll be eating my dinner in a roundabout way) :))
I have to give my usual shout out to Sunworks Farms who is raising some of the healthiest, happiest, most nutrient rich animals around. This lamb roast came right from the farm and it was truly one of the best lamb roasts I have ever eaten (I give the credit to the farmers who raised the lamb -not the cook! It sure is easy to make a delicious meal when you’re using Sunworks Farms products – it’s the best meat around)
I’m know I have written about the numerous health properties of rosemary but in case you forgot, I’ll remind you. ;)
Rosemary has amazing carcinogen killing talent. It is made up of two powerful antioxidants called rosmarinic acid and carnosol. Together, they make rosemary one of the most powerful antioxidants on earth!
Rosemary is also a protective shield against the suns UV radiation which can cause pre-mature aging and can increase the risk of skin cancer. Rosemary can protect the skin cells from damage due to UV radiation AND prevents skin photo-damage. Botox?? Ladies, lets substitute Botox with rosemary! :)
Rosemary has been used for generations to assist in the healing of diabetes, depression, respiratory illness, arthritis, and to help increase memory.
For those of you who are not familiar with using rosemary, here’s a delicious recipe to get you started using this powerful, medicinal herb.
Rosemary Lamb Shoulder Roast with Apricots and Caramelized Onion
- 2 lbs Sunworks Farms lamb shoulder roast
- 2 ½ Tbsp fresh rosemary, minced – divided
- 2 ½ Tbsp olive oil
- 1 ½ tsp celtic sea salt
- 1 1/2 tsp freshly ground black pepper
- 2 yellow onions, sliced
- 20 organic dried apricots, sliced in ½
- 1 cup homemade chicken bone broth (rosemary infused)
- 1 bunch green onions
- In a small bowl, combine rosemary, salt , pepper and olive oil and stir to combine.
- Rub lamb shoulder roast with rub, covering all sides.
- Wrap the roast tightly in parchment paper and in a sealed glass container and let sit overnight.
- Preheat oven to 325F
- Slice onion and apricots and lay on the bottom of a roasting pan. Sprinkle with rosemary. Add chicken broth to cover.
- Lay lamb on top of your onion/apricot mixture and roast for 4 ½ hours or until lamb can easily shred with a fork.
- Remove from oven and transfer to a serving platter. Pour apricot sauce on top of the roast and garnish with green onions and additional salt and pepper to taste.
Source – Justine Stenger