1-2 heads of garlic
4 springs rosemary
1/2 cup olive oil
4 lb KOL Foods lamb shoulder roast
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.