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.
Ingredients:
- 1-2 heads of garlic
- 1-2 lemons
- 4 springs rosemary
- 1/2 cup olive oil
- 4 lb KOL Foods pastured, grass-fed Lamb Shoulder Roast
- 3 carrots
- 2 cups fresh spinach
- 2 cups pastured, grass-fed Beef Bone 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.