Pasture-raised lamb is an often overlooked—and under-appreciated—rich source of omega 3 fat. With its stellar omega 6 to omega 3 ratio (.77:1), you can think of grass-fed lamb as “land salmon”!
 

Slow Cooker Leg of Lamb with Garlicky Lemon-Rosemary Rub

 
3 pounds pasture-raised, boneless, butterflied leg of lamb
5 cloves garlic, minced
3 tablespoons rosemary, minced
3 tablespoons tarragon, minced
Grated zest of 1 large organic lemon
1 tablespoon olive oil
1 teaspoon Celtic sea salt
1/2 cup filtered water
Juice of (zested) organic lemon
Purple sweet potato, sliced into rounds

Season leg of lamb with Celtic sea salt and freshly ground black pepper. Place garlic, rosemary, tarragon, lemon zest and Celtic sea salt in a mortar and pestle. Add the olive oil.  Using the pestle, crush all ingredients together until it forms a paste.

Spread rub over both sides of the butterflied leg of lamb.

Arrange leg of lamb in a single layer in the slow cooker. Add 1/2 cup of filtered water + juice from the lemon you zested. Add purple sweet potato rounds.

Turn setting on slow cooker to HIGH for 1 hour; then, turn to LOW for 2 hours. Check lamb for desired doneness.

Once lamb has reached desired tenderness, cut into slices and arrange on serving platter (or plates). Drizzle jus over lamb.

Enjoy!

I began adding more grass-fed red meat into my diet, especially grass-fed lamb. It was a huge 180-degree turnabout: I went from eating red meat on rare occasion (twice a year, at most) to eating it (mostly lamb) at least three times a week! I quickly got over my misguided belief that red meat was unequivocally “bad for you” and that it “caused” cancer or heart disease. The evidence was in my bloodwork.

And in how I felt. Over a period of 10 months, I gradually began to regain my energy and focus. Incorporating 100% grass-fed lamb in my diet was very beneficial. How often you eat red meat is a matter of personal preference and / or tolerance. My point is that eating quality red meat is not inherently “bad” for your health. Pasture-raised lamb is an underappreciated (and significant) source of omega-3 fat, a healthy fat with anti-inflammatory properties, commonly associated with salmon, walnuts, flaxseed, pumpkin seeds and black beans.

A great source of high-quality protein, vitamins, especially B-complex vitamins (important for energy), and an excellent source of B-12 (for brain health and mood), lamb is also a tasty source of minerals, like zinc and selenium, which support a healthy thyroid.

What I appreciate most about eating lamb is its satiety factor—both my gut and my brain feel full and satisfied afterwards.  In addition to omega-3 fat, grass-fed lamb also contains conjugated linoleic acid (CLA), another healthy fat, that has been associated with improved blood sugar, reduced body fat, improved bone mass and increased immune function. As with any animal protein, how an animal is raised affects its nutritional profile. Studies show that grass-fed lamb, especially those grazing on fresh pasture grasses, contains almost twice as much CLA as conventionally raised lamb.

I love these flavorful lamb burgers any time of year, but especially in the summer and early fall, when I can raid the herb garden. Classic herbs de Provence is a blended seasoning of dried herbs native to Provence in southeastern France, typically used for roast chicken, grilled meats or vegetables. This dried herb combination can include savory, marjoram, thyme, oregano, basil, tarragon and lavender.

I prefer adding fresh herbs to burgers. Lavender adds delicious depth of flavor. My favorite combination is oregano, lavender and sage.

Provencal Lamb Burgers

Makes 4 to 6 burgers.

1 pound 100% grass-fed ground lamb (alternatively, grass-fed ground beef)
1/4 cup minced shallots
1/2 cup chopped fresh herbs (any combination of tarragon, sage, mint, oregano and/or
lavender for Provencal flavor)
1/4 teaspoon Celtic sea salt
Freshly ground black pepper

Place all ingredients in a medium bowl. Using your hands, combine well.  Form patties, about six 3-ounce patties.

To Grill:
Prepare grill. Place burgers over a hot fire (direct heat) and cook apx 3 minutes each side. Move burgers off the flame and cover for another 2 minutes (to steam burger all the way through).

To Cook Stovetop:
Depending on the size of your cast-iron skillet, cook burgers in batches, as needed. Heat seasoned cast iron over medium-high heat. Add burgers to pan and, over medium-high heat, cook apx. 3 minutes per side—or until meat feels firm to the touch.

If I were to explain my proclivity for lamb from a Traditional Chinese Medicine (TCM) perspective, I’d say that, energetically, lamb is naturally “yang”, or, warming. TCM uses lamb to nourish Qi (energy), warm blood circulation and bolster strength.

From a nutritional standpoint, 100% grass-fed (and finished) lamb is heart-healthy. It is a significant source of omega 3 fats, a healthy fat that can help reduce inflammation and lower elevated triglycerides—both of which are linked to heart disease. In addition to being a good source of selenium and zinc, grass-fed lamb provides important amounts of B vitamins, especially B12, B6, folate and choline, which help prevent excess accumulation of homocysteine, an amino acid, in the body. (High levels of homocysteine have been linked to increased risk of heart attacks and strokes).

Whether you’re cooking lamb as part of a romantic dinner for two—or just for yourself—here’s a fast and easy way to prepare it.
 

Cast Iron Skillet Lamb Steaks with Mint Pesto

 
Lamb shoulder arm chops are a less expensive (but no less delicious) cut than lamb steaks. I’ve bought 100% grass-fed arm chops for $7.99 per pound at my local Whole Foods Market versus $12.99 per pound for the center-cut lamb steaks (from the lamb leg).

For the lamb:
1 to 1-1/4 pounds 100% grass-fed lamb steaks (from the leg) or lamb shoulder arm chops
Celtic sea salt
Optional: 1/2 cup pomegranate seeds

For the pesto:
1 bunch mint, thick woody stems removed and well rinsed
2-3 garlic cloves
Juice of 1 lime
1/2 teaspoon Celtic sea salt
1/4 cup olive oil

Preheat oven to 375 degrees.

Season the lamb steaks or lamb shoulder arm chops with Celtic sea salt on both sides.

To make the pesto:
Place all ingredients in a food processor until well combined. The texture of the pesto should be smooth and creamy.

To cook the lamb:
Add 1 teaspoon of fat—I like to use duck fat or grass-fed lard; olive oil is fine too—to the cast iron skillet over medium-high heat. When hot (but not smoking), add the lamb and sear for 1-1/2 minutes on each side. Turn off the heat.

Place cast-iron skillet (with lamb) on the center rack in the oven. Roast for 3 minutes on one side, then turn skillet to the other side and roast another 3 minutes (you’re turning the skillet for evening cooking). Done!

For medium-rare (which I recommend), cook until the internal temperature on a meat thermometer reaches 125˚F.

Spoon mint pesto over lamb. Sprinkle pomegranate seeds over lamb.

Serve with kabocha squash fries, braised romaine or escarole and green beans.

Enjoy!