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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Braised Lamb with Cashew & Horseradish Sauce

by This American Bite on behalf of KOL Foods

1-2 heads of garlic
1-2 lemons
4 springs rosemary
1/2 cup olive oil
4 lb KOL Foods lamb shoulder roast
3 carrots
2 cups fresh spinach
2 cups KOL Foods Lamb Broth

Put the garlic, juice of one lemon, rosemary and olive oil in a mini food processor and pulse until combined.

Pour the seasoned olive oil over the lamb in a resealable plastic bag with the air squeezed out and let it sit in the fridge for 2-12 hours.

When ready to cook, put the spinach in the bottom of a braiser topped with the lamb. Add half a head of garlic and half a lemon (optional) and the broth. 

Cover and bring to a boil on a low heat, then put in the oven at 300 degrees for 2 and a half hours.

Serve with the cashew cheese horseradish sauce, below.

Cashew & Horseradish Sauce
1 cup soaked cashews
1 tablespoon apple cider vinegar
1 tablespoon grated horseradish
4 tablespoon nutritional yeast
Teaspoon each of garlic powder, salt and pepper
1/4 cup water

Put all ingredients into a food processor and mix until smooth.

Serves 4-6.

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