Grass-fed meat is a source of nutrients
Grass-fed meat has less saturated fat and more omega 3 fatty acids than grain-fed meat. Eating grass-fed meats will reduce your risk of heart disease, obesity, diabetes, and cancer.
The nutritional benefits don’t stop there! Grass-fed lamb is an excellent source of vitamin E and beta carotene, which can help reduce inflammation.
Packed with vitamins and minerals like vitamin B12, selenium, and niacin, it is also high in CLA (conjugated linoleic acid) for weight loss and stronger muscles.
Lamb is delicious when roasted or seared because it can maintain its natural tenderness while also having the crunchy bits on the outside that are delicious!
How to Make a Grass-Fed Rack of lamb?
This dish of grass-fed lamb makes for a perfect centerpiece at your next dinner party.
Ingredients
- 2 racks of grass-fed lamb(1 lb each)
- Salt
- Pepper
- Avocado oil
- Rosemary(to taste)
- 6-7 whole crushed garlicÂ
- Dry oregano(to taste)
- 2-3 tablespoons of white semi-sweet wine
- 6 tablespoons of chicken broth(click here for recipe)
- 1 tablespoon of butter
- Parsley for decoration
Preparing Lamb
- Season the 2 racks of lamb with salt, pepper, oil, fresh rosemary(use little only), whole crushed garlic, fresh oregano, and wine. Marinate it for several hours in the refrigerator.
- Dry the racks of lamb with a paper towel to absorb the excess moisture. Note: Let the lamb come to room temperature before searing it.
- In a frypan, pour avocado oil and sear the rack of lambs for several minutes.
- Next, add the whole garlic and butter, fresh oregano, and baste the lamb until it takes a light golden color.
- Transfer the racks of lamb to the preheated oven at 380 F if it’s without sauce.
- Put the rack of lamb back on the frypan and roast it in the oven at 350 F. Take it out when the internal temperature is around 140 -145F for medium or 145-150 for medium-well(barely any pink spots left) Note: You can add more chicken broth/wine if necessary. Cook it for a few minutes on the stove before serving the lamb!Â
- Serve with roasted vegetables, sweet potatoes, or quinoa/rice.Â
For the sauce(optional): Add 2-3 tablespoons of wine and 4-6 tablespoons of chicken broth to the same pot. Let it simmer for several minutes.
Decorate with parsley, rosemary branches, and oranges!
