"Mmm... me want food." Sometimes, we just have to go back to our roots. A new diet takes a cue from our ancestors, and is really starting to catch on. Caleb Summers, of Evolve Personal Paleo Chef, told us all about the Paleo Diet. He also cooked us up a great Paleo dish.
Recipe: Herb Crusted Lamb Chops with Mustard Pan Sauce and Colcannon
1 rack of Lamb
2TBSP Fresh Rosemary
2TBSP Fresh Thyme
2TBSP Olive or Grape Seed Oil
1. Process together the rosemary, thyme, salt and oil.
2. Rub all over lamb
3. Place into pan (use oven safe sauté pan, you will thank me later), cover with foil and cook at 350 degrees for 15 min.
4. Uncover pan and roast to desired doneness.
5. Pull from oven and LET REST!
6. Cut and enjoy.
Drippings from the lamb
1tsp deli mustard
2 cups of stock
Salt and pepper to taste
1. Using the pan the lamb was cooked in, place on stovetop.
2. Add 2 cups of stock to your pan.
3. Scrape the little bits of lamb off the bottom with your spoon as you stir.
4. Add in the mustard and honey and reduce until nape (until the sauce coats the back of a spoon.)
5. Adjust the salt and pepper as necessary.
2 head of cauliflower
2 stalks of leeks, trimmed
¼ head of cabbage
¼ cup ghee
1 gallon water
Stock as needed
Salt and Pepper to taste
1. Boil the stock.
2. Set oven to 350 degrees.
3. While water is boiling, cut the cauliflower off the head.
4. When water is boiling, drop the cauliflower in the water, let boil for 10 minutes.
5. While cauliflower is cooking, thinly slice leeks and cabbage and then wash.
6. Melt the ghee, toss your cabbage and leeks in the ghee and place on sheet pan
7. Roast the mix for 12 minutes in the oven. They are done when they brown slightly on top.
8. Pull cauliflower out of boiling water after 9 minutes.
9. Place in food processor and process until mash potato consistency. You can add in some stock as necessary to facilitate the process.
10. Once the cabbage/leeks have slightly browned mix toss mix into the mashed cauliflower.
11. Season with salt and pepper to taste.