How to Make Grassfed Easter Lamb with Pistachio Parsley Crust

http://hotandhealthyliving.com/2010/04/tender-grassfed-easter-lamb-with-pista...

Special occasions call for special meals and with Easter right around the corner, Ive been giving a lot of thought as to what Ill be serving. When Andy and I were first married Id make this enormous production over every holiday meal and stress myself silly for days. I dont know how I had the time to do that back then, but, I definitely dont have large chunks of free time these days. In order to get even half of my to do list done and simultaneously prevent myself from having a nervous breakdown Ive learned to be very time-efficienteven with holiday meals. Ive also learned special need not be synonymous with complicated or stressful. In fact, with a little pre-planning and organization you can make a super memorable, very stress-free meal your entire family will love. And of course since I refuse to let any occasion derail me from sticking to my whole foods way of eating, I always make sure my holiday meals are healthy too.

I realize ham is the centerpiece for many Easter meals, but our family has long preferred lamb. Ive included a video demo and recipe for a recipe I adapted from our Whole Foods Diet Cookbook for super tender grassfed Easter lamb with pistachio parsley crust. Its truly one of the easiest and tastiest ways to prepare lamb. The pistachio crust is also incredibly versatile; I always save a bit extra and make a side dish with roasted garlic and white beans.

And dont just buy any old lamb

The fact that the lamb I choose is superior quality and grassfed makes all the difference in the health-promoting properties of my Easter meal. In the past Ive talked a bit about why you should chose grassfed meat over conventional grain-fed meat but, instead of hearing it from me again I thought you might want to check out Stanley Fishmans blog www.TenderGrassFedMeat.com . In the past few weeks Stanley and I have become email pals and Ive learned he too has overcome very serious health problems by totally changing his diet. Although I lean more towards plant-based foods than Stanley we both eat a whole foods based diet and we both avoid processed empty calorie foods. We also both eat only the highest quality grassfed meats. In addition to many other nutritional benefits, one of the reasons both Stanley and I choose grassfed meat over conventional grain fed meat is because grassfed meat has a healthy ratio of omega-3 to omega-6 fats. The impact the omega-3 / omega-6 ratio has on decreasing symptoms of inflammatory conditions and improving sensitivity to insulin (which is helpful for preventing type 2 diabetes, obesity and heart disease) is tremendous. By the way, Stanley also has a great book explaining how to cook grassfed meat (grassfed meat is intrinsically different than grain fed meat so it cooks differently too).

Anyway, back to the Easter festivities! Heres what well be eating come April 4th (which happens to be both my birthday and my moms birthday---Happy Birthday Mom!!! XOXOXO)

P.S. Unfortunately, grassfed lamb is not particularly easy to find. However, you can easily and economically order it online from US Wellness Meats (www.USWellnessmeats.com) They ship it frozen direct to your front door!

Roast Lamb Shoulder with Pistachio Parsley Crust

Serves: 6

•5-pound grassfed lamb shoulder, visible fat removed
•Sea salt, to taste
•Freshly ground black pepper, to taste
•1 large onion, sliced into rounds
•1 cup dry-roasted lightly salted pistachios
•3 tablespoons extra virgin olive oil
•1 tablespoon lemon juice
•1/2 cup whole wheat panko crumbs (such as Ians Natural Foods)
•3-5 cloves garlic, coarsely chopped
•1/4 cup chopped fresh parsley

1.Preheat oven to 400 degrees.
2.Season lamb with salt and pepper. Place onion rings on the bottom of a cast-iron skillet or roasting pan. Place lamb shoulder on top of onions.
3.Place pistachios, extra virgin olive oil, lemon juice, panko crumbs, garlic and parsley in a food processor. Process until all ingredients are well blended.
4.Pat pistachio-parsley crumbs all over the lamb. Place lamb in oven in 400 degree oven and roast for 20 minutes.
5.Reduce oven temperature to 325 degrees. Cook lamb an additional 10 minutes per pound or until medium-rare (lamb tastes best medium rare; be careful not to overcook it.) Remove lamb from the oven and let rest 15 minutes before cutting. Slice meat against the grain and serve.

To print and download the recipe visit Ivy Larson at www.HotandHealthyLiving.com

Category:

Howto & Style

Tags:

• Whole Foods Diet Cookbook
• whole foods diet
• easy whole foods recipe
• how to cook grassfed lamb
• www.HotandHealthyLiving.com
• Ivy Larson
• Healthy Easter Dinner Menu
• Easter Dinner Menu Recipe
• US Wellness Meats

[wackywankavator]

O_O I don't think I've ever seen such large onions.

[WeDoHaveCookies]

Great video, i'm not spamming but i just want to say come along to my channel to see my easter contest. The prizes are AMAZING!

[arlendixon]

your sexy

[elvisload]

Shame her voice is so annoying.

[TheHealthJunkie]

Uhhh, I wouldn't trim off the fat. Saturated fat is good for you. Other than that, very great video. You look absolutely fabulous.