Braised Lamb with a Dairy Free Horseradish Cheese Sauce
I’ve been experimenting with braising a lot recently. I’ve mastered the chicken braised in red wine with golden beets and kale, in fact I have pictures of that dish ready to share with you. As much as I love chicken, lamb is a rare delicacy in this house so I wanted to try to braise the two KOL Foods lamb roasts that I had defrosted. Braised chicken is delicious so I knew this would work with lamb too.
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I don’t make lamb all that often, but unlike my Lamb Wellington recipe or my Dukkah and Zaatar Crusted Lamb on Creamy Polenta, this recipe would be perfect for Passover. You can make it at any time though!
Marinating the lamb in rosemary and garlic overnight is always a safe first step. To maximize the flavor, I minced these with lemon and olive oil (and realized I need to replace this guy but that’s another story).
The smell of these ingredients as they mixed with the oil was wonderful. I can imagine slathering this rosemary lemon and garlic olive oil all over some fresh from the oven gluten free bread. I must remember to plant some rosemary when we work on our garden this year
The lamb marinated in the fridge overnight so the the flavors could marry. Prep was quick and I was able to put the lamb on a bed of fresh spinach and a couple of carrots in my Le Creuset braiser.
While the lamb braised, I made a quick cheesey horseradish sauce that is somewhat similar to the vegan mac and cheese sauce I make. This all started with soaking the cashews for a couple of hours and grating some horseradish. The result… well, try it for yourself and see!
Organic Braised Lamb
Will serve four to six people
- 1-2 head of garlic
- 1-2 lemon
- 4 springs rosemary
- 1/2 cup olive oil
- 4 lb lamb roast
- 3 carrots
- 2 cups fresh spinach
- 2 cups stock
Put the garlic, juice of one lemon, rosemary and olive oil in a mini food processor and pulse until combined.
Pour the seasoned olive oil over the lamb and let it sit in the fridge for 2-12 hours.
When ready to cook, put the spinach in the bottom of a braiser topped with the lamb. Add half a head of garlic and half a lemon (optional) and the stock. You can use any kind of stock, I used vegetable stock for this lamb recipe.
Cover and bring to a boil on a low heat, then put in the oven at 300 degrees for 2 and a half hours.
Serve with the cashew cheese horseradish sauce, below.
I also made a quick coconut, lime and cilantro rice (similar to this recipe) to serve the lamb on top of.
Dairy Free Horseradish Cheese Sauce