Braised Lamb with Cashew & Horseradish Sauce

This is a great Passover recipe, although could be made at any time of the year. The cashew and horseradish sauce will give the tender, braised lamb a nice, nutty kick.


  • 1-2 heads of garlic
  • 1-2 lemons
  • 4 springs rosemary
  • 1/2 cup olive oil
  • 4 lb KOL Foods lamb shoulder roast
  • 3 carrots
  • 2 cups fresh spinach
  • 2 cups KOL Foods Lamb Broth

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 in a resealable plastic bag with the air squeezed out 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 broth.

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.

Cashew & Horseradish Sauce

  • 1 cup soaked cashews
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon grated horseradish
  • 4 tablespoon nutritional yeast
  • Teaspoon each of garlic powder, salt and pepper
  • 1/4 cup water

Put all ingredients into a food processor and mix until smooth.

Serves 4-6.