Greetings EOM Nation! Today we are very proud to bring to you a Mindful Meat Mondays featuring the farm Roots Underwood and the Chef Cavegirl Cuisine with a delicious Lamb recipe!
“Roots Underwood is compromised of husband and wife team, Matt and Hillary Sargent. We are proud to be operating right outside of Louisville, in Crestwood, KY.
We follow biodynamic practices and are guided with our vision of soil-to-community wellness. Our individual experiences, as well as the passions that we hold together, have taught us that we are all part of a global community. We have learned that in order to be healthy as individuals, so must the earth and land be healthy.
It’s no secret that modern agriculture has a fair amount of questionable practices with which we wholeheartedly disagree, but just discussing these practices will get us nowhere, and this is why we farm. For those reasons we also refuse to use pesticides, herbicides, fungicides, hormones, steroids, synthetic fertilizers, genetic engineering…well, you get the picture.
Instead, we plant with the seasons and closely follow the rhythms of the earth and moon. We nurture the soil, feeding the earthworms and their smaller microbial friends, as nurturing the soil nourishes you. Because of how we care for the earth and our farming practices, our food is filled with vibrant energy and vital nutrients that are often lost in conventional farming. We take pride and have such a passion for providing you and your family with the best food possible.”
Cavegirl Cuisine has been creating paleo/gluten-free recipes since March 2012. Despite being a southern gal at heart, Michelle’s travel and food experiences as a military dependent have enabled a unique appreciation for worldly flavors. While comfort is the basis for most of her recipes, you will often find a twist of exciting flavors and combinations which make the recipes not only appealing to a broad audience, but uniquely delicious!
Although Cavegirl Cuisine has 4 published books with one on the way, “Ladle: paleo and gluten-free comfort soups” is the one Cavegirl is most proud of. Using fresh and organic meats and veggies, this cookbook screams healthy living with robust flavors, page after page.
You can find Michelle and her highly popular Cavegirl Cuisine at her Facebook page or her Website. And we happily bring to you the reason she is so popular and in the highest demand. Her COOKING! We thank her immensely for yet another mouth watering recipe she has kindly donated (Please review past Mindful Meat Mondays for more from Cavegirl Cuisine)
- 1 prickly pear, peeled and diced
- 1/4 teaspoon minced garlic
- 1/2 teaspoon sea salt
- pinch of cayenne pepper
- 1 teaspoon chopped dill
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 pound lamb rib chops, about 6 chops
- optional garnish: fresh thyme leaves or dill
- In a small saucepan, place diced pear, garlic, salt, cayenne, dill, maple syrup, lemon juice, and zest. Bring to a boil. Allow to simmer unlidded for 5 minutes.
- Transfer mixture to a small food processor and pulse until blended. Pour mixture through a sieve and discard seeds. Let mixture cool.
- Brush the lamb with glaze reserving 1 tablespoon. Season with salt.
- Heat a grilling pan over medium-high heat. Lightly oil. Cook chops on each side for 3-4 minutes until desired internal temperature is reached. I usually take mine up at 135-140 degrees and let rest for 5 minutes. They will continue to cook during the resting phase bringing the temp up to 145 degrees (mid-rare).
- Transfer chops to a plate for the resting phase and brush with remaining glaze. Serve with optional herb garnish.
- Michelle Fagone