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! 🙂

Rosemary Ground Lamb Meatballs with Rosemary Pumpkin Sauce

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These meatballs are so delicious.  For those of you who eat meat, lamb is an excellent red meat to consume in moderation.  It is high in many important nutrients and minerals giving it plenty of health benefits. Some of those include the following:

  • Boosts immune health
  • Packed with protien
  • Excellent source of zinc and iron
  • Good source of healthy fats
  • Great developmental food
  • Promotes a healthy nervous system

lamb

Like I said – loads of nutrients and health benefits!  Of course, moderation is key, but lamb is an excellent meat to include in your diet, and this recipe for these meatballs is a great way to do just that!

ROSEMARY GROUND LAMB MEATBALLS WITH ROSEMARY PUMPKIN SAUCE

Ingredients:

For the meatballs:

  • 1/3 cup minced parsley
  • 1 tsp. dried Rosemary
  • 1/2 tsp. Sea Salt
  • 1 pound ground lamb

For the Sauce

  • 1 Tbsp. olive oil
  • 2 diced onions
  • 2 minced garlic cloves
  • 1 tsp. Rosemary
  • 2/3 cup pumpkin puree
  • 1 cup diced celery
  • 1 1/2 cups water
  • 1/2 cup minced parsley leaves

Directions:

1.) Begin by combining the parsley, the rosemary, and the sea salt in a bowl. Crumble up the lamb into this spice bowl and knead the meat until the spices are incorporated. From this meat, you create the meatballs. Line up the meatballs on a baking sheet.

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2.) To the side, heat up the olive oil in a skillet and sauté the onion for five minutes. Toss in the rosemary, the sea salt, and the garlic and stir. Add the diced celery and stir again. Add the water, the pumpkin puree, and the parsley, and stir for an additional thirty seconds.

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3.) Bring this created sauce to a boil and place the meatballs in this saucepan. Cover the skillet and reduce the heat. Cook the meatballs for forty minutes with the cover on.

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4.) Afterwards, remove the cover and cook for an additional twenty minutes.

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5.) Transfer to a bowl or plate and serve warm.

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Super yummy, guys!  Enjoy! 🙂