This recipe is from Reclaiming Yesterday. This blog focuses on building a healthy lifestyle through balanced food preparation and consumption. One of the focuses of many of the dishes on the site is the inclusion of animal products from companies that practice the human treatment of animals. Apparently the Lamb used in this dish is from one of these companies. If this is something that interests you I highly suggest checking out Allyson’s Blog.
This Recipe features Merino lamb and peas mixed with thickeners such as olive oil and half and half. This makes for a relatively high fat dish with a ridiculous amount of flavor. The author of the blog avoids all types of processed foods in her recipes. Beyond the all natural ingredients the presentation of this dish was fantastic. The high fat macro split with a good balance between monounsaturated and saturated fats would be hugely beneficial to anyone practicing intermittent fasting. Particularly anyone who tries to balance their macros throughout the week. This idea of macro cycling on an intermittent fasting protocol was originally made popular by Martin Berkhan.
Even if you are not strictly practicing macro cycling it is good to work some variety into your diet. As people rarely eat high fat meals onn accident, this is a great way to work one into your diet. If you are worried about not being able to eat enough because of the fat content I would add a large low calorie salad to this diet. A spinach and tomato salad with some balsamic vinegar would be a great way to add bulk to this diet to compliment a higher fat day.
For more on macro cycling check out this awesome primer straight off the LeanGains site.
Image Credit: Reclaiming Yesterday
- one rack of Merino lamb, frenched
- 3-4 cloves garlic, peeled and crushed
- 1/4 cup olive oil
- rendered pork fat (pasture raised)
- salt and pepper
- brown mustard
- splash of white wine
- 1.5 cup frozen peas
- 2 tsp butter
- 1/4 cup half and half
- 1/4 cup fresh mint leaves, packed
- squeeze of lemon
- 1 large sweet potato
- 1.5 tbs rendered pork fat (pasture raised)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Add olive oil, garlic cloves, salt, pepper, and rack of lamb to a plastic bag. Marinate in the refrigerator at least 2 hours, overnight if possible.
- Remove lamb from refrigerator.
- Preheat oven to 425. Peel potato and slice into fries, trying to keep a consistent size to ensure even cooking. Melt rendered pork fat and add to a mixing bowl with garlic powder, onion, powder, paprika, and salt. Add potatoes and toss to coat.
- Spread fries over a parchment paper lined baking sheet, careful not to overlap or crowd fries. Bake for 15 minutes, remove from oven and flip fries. Return to oven for an additional 10 minutes. Keeping the fries in the oven, reduce temperature to 375.
- While the fries bake, add peas to a small saucepan and add enough water to cover. Bring to a simmer and cook peas for 3-4 minutes. Drain water.
- To peas add butter, half and half, and fresh mint. Use food processor or immersion blender to pulse mixture to a puree. Add squeeze of lemon, and salt and pepper to taste. Reserve.
- Heat a cast iron skillet, or oven safe pan over high heat. Add a teaspoon or so of rendered pork fat.
- Score fat on rack of lamb and sprinkle both sides with salt. Add rack to hot pan, fat side down first. Sear for 1 minute and flip. Spread mustard over the top of lamb and add to oven. Have a peek to make sure fries aren’t getting too toasty.
- Cook lamb for 10 minutes. Remove lamb and fries from oven and allow lamb to rest for 5 minutes before cutting.
- While lamb rests, deglaze hot pan with a splash of white wine and 2 teaspoons of mustard.
- Divide pea puree, lamb, and fries between two plates. Drizzle lamb with pan sauce and serve.