Mint Rosemary Butternut Squash Lamb Bites

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Yay!  Another lamb recipe!!! I’ve discussed the health benefits of lamb before, and the following pin goes over some of them as well!

lamb benefits

Some of the benefits of lamb include the following:

  • Good source of a good form of selenium
  • Good source of other absorbable forms of vitamins and minerals such as zinc, B12, and iron
  • Fats in meat are excellent for the nervous system, particularly the brain
  • Good source of Carnitine and Taurine, both essential nutrients
  • Lamb and other meats are good for people with candida issues, which includes a large percentage of the population today

Some people don’t like the taste of lamb, and I know this, because I was one of those people initially.  However, with some practice preparing it and experimenting mixing it with other foods, spices, herbs, and flavorings, I am now a big fan!  I still keep it to once or twice a week max though.

Okay, so back to these bites!  Ahhhhh! This is my favorite lamb recipe yet – it is so yummy, and somehow it has a sweet and savory flavor to it…I think it’s because of the cinnamon I added in.  It actually makes for a great recipe to bring to a potluck or to have out on a warmer plate at a party for snacks.  At any rate, this recipe is one that I can confidently file under “highly recommend”!

MINT ROSEMARY BUTTERNUT SQUASH LAMB BITES

Ingredients:

  • 1 pound ground lamb
  • 1/2 of a small butternut squash, peeled and chopped into cubes (about 2-3 cups of cubed butternut squash)
  • 1 tsp. olive oil
  • 10 mint leaves, chopped
  • 1 tsp. garlic granules, divided
  • 1/2 tsp. dried parsley
  • 1/4 tsp. cinnamon
  • 1/2 tsp. dried rosemary
  • 1 tsp. sea salt

Directions:

1.) Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the butternut squash with the olive oil and 1/4 tsp. garlic granules.  Place on the prepared baking sheet and bake for 25-30 minutes in the oven at 400 degrees. When done, take out of the oven, transfer to a small/medium bowl, and use a masher to mash the butternut squash.

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2.) Transfer the mashed butternut squash to a medium mixing bowl.  Add the rest of the ingredients to the bowl, and mix together, using your hands, until completely combined. From the mixture, create balls that are about 1 to 1 1/2 inches in diameter.  Place them in the cups of a mini muffin tin.

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3.) Bake in the oven at 400 degrees for 20 minutes until the bites are cooked through and the meat is browned and no longer pink.

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4.) Transfer to a plate, and serve with toothpicks to use to pick them up.

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Yummers!!!! Enjoy! 🙂

Healthy Slow Cooker Lamb Stew

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I have to admit that this stew is DELICIOUS!  I am not usually a big fan of red meat.  Mainly because I don’t usually like the taste.  However, I also am aware of the health benefits of eating red meat (in moderation), so I try to make a habit of it every so often.

In terms of health and health benefits, Dr. Lawrence Wilson says that Lamb is by far the superior red meat.  You can read more about what he says about lamb here.  In the article, he explains some of the health benefits of lamb and why he recommends eating it about two times per week, but no more.

For a quick rundown of lamb’s health benefits and nutrition content, you can click on the following pin.

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This links to an article that explains that lamb is an excellent source of protein, iron, zinc, B vitamins, copper, manganese, and selenium.

As I was saying, usually when it comes to red meat, I have to choke it down, but I am thrilled to share this SUPER easy slow cooker lamb stew recipe with you all, because it’s really quite good and I didn’t find myself dreading having to eat red meat!

The stew is full of vegetables, and uses arrowroot powder to make it nice and thick.  Because of this, it is filled with gobs of vitamins and minerals!  Seriously, this is a REALLY healthy and yummy way to get a bit of red meat into your diet!

HEALTHY SLOW COOKER LAMB STEW

Ingredients

  • 3 cuts of lamb shoulder (about 1.5 lbs)
  • 1 lb. carrots, peeled and chopped into large bite size pieces
  • 1 leek, chopped
  • 1 large red onion, chopped
  • 2 medium turnips, peeled and chopped into large bite size pieces
  • 2 cups frozen french style green beans
  • 1 teaspoon garlic granules, or 4-5 cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 2 Tbsp. arrowroot powder
  • 1/2 cup water, divided

Directions

1.) Cut lamb into cubes, and place in the bed of a slow cooker.  Add the bones as well.  Don’t worry if you can’t get the meat off the bones, it will come right off after it has cooked.

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2.) Prepare your veggies and place them on top of the lamb in the slow cooker.

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3.) Add the garlic, thyme, rosemary, sea salt, and 1/4 cup water.  Stir to mix.  Cook on low for 6-8 hours, or cook on high for 3-4 hours.

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4.) When there is about 1/2 hour left of cooking time, remove any meat left on the bones and discard the bones.  Mix 1/4 cup water with the 2 Tbsp. arrowroot powder, and add to the slow cooker.  Stir to coat.  Let cook for another 1/2 hour.

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5.) Once done, ladle into bowls.  Season with sea salt and pepper, if desired, and serve.

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So easy! So nutritious! So tasty!  Enjoy! 🙂