This is a true comfort food recipe. Serve it with mashed or roasted vegetables for Sunday dinner or holiday meal.
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This is the most unique cookbook I've seen in a long time. The Homegrown Paleo Cookbook by Diana Rodgers of Sustainable Dish is a guide to sustainable healthy living. It covers everything from raising and growing your own food to paleo recipes to DIY projects.
The Cooking section includes over 100 recipes — like Escarole Frittata, Grilled Chicken with Raspberry-Chipotle Glaze, and Warm Cinnamon Pears. The recipes are arranged by growing season, making it easy to cook what's ready to harvest, or what you're getting in your CSA box.
Each recipe includes tips on auto-immune paleo, nut-free, egg-free, and Whole30 options, with suggestions on substituting ingredients.
If you're a regular reader, you know I grow herbs, and a few vegetables, in my garden every summer. The Growing section has some great tips that I will be using as I prep my garden this year. I'm also looking forward to trying the homemade beeswax candles in the Living section. There's even a natural egg coloring how-to, just in time for Easter.
Here's the Italian braised lamb shoulder with tomatoes recipe from the book:
Italian Braised Lamb Shoulder Chops
Ingredients
- 1 tablespoon coconut oil or ghee
- 4 lamb shoulder chops 6- to 8-ounce
- Sea salt and ground black pepper
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 large yellow onion sliced thin
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground fennel
- 1 batch Parsnip Celeriac Mash with Dijon page 306, optional, for serving
- 10 sprigs fresh thyme for garnish
Instructions
- Preheat the oven to 300°F. Have a braising pot or covered casserole dish on hand, or prepare a large baking dish by lining it with unbleached parchment paper.
- In a skillet, heat the coconut oil over medium heat.
- Season the chops on both sides with salt and pepper, then add them to the hot pan. Sear on both sides, working in batches if necessary to avoid overcrowding the pan. Place the seared chops in the braising pot, casserole dish, or prepared baking dish.
- Combine the diced tomatoes and tomato paste in a bowl.
- Cover the chops with the sliced onion and tomato mixture, then sprinkle on the thyme, oregano, and fennel.
- Place the lid on the braising pot, casserole dish, or baking dish. If your baking dish does not have a tight-fitting lid, place another piece of parchment paper on top and tuck in the edges to create a seal. Braise in the oven for 2 hours, or until the meat is fork-tender. Serve over the parsnip mash, if you like, and garnish with the thyme sprigs.
Notes
Nutrition
Recipe and photo reprinted with permission from The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food by Diana Rodgers, NPT with Andrew Rodgers (Victory Belt Publishing Inc.).
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