Ali’s Simple Braised Lamb

Ali’s Simple Braised Lamb Salad


Ali's Simple Braised LambAli’s Simple Braised Lamb Salad

So I love lamb and I know some people cringe at the idea of eating lamb due to the taste or texture they may have experienced previously.  And all I can say is it probably was not prepared properly because lamb is FANTASTIC!!!

Lamb is my go to meat because it is lean and flavorful and is not as mass produced as some other meats. I normally purchase the full boneless leg of lamb

One thing you’ll notice is I make single serving portions because I cook my meals as I eat them. This a also my way of maintaining my eating portions so I don’t overeat.  In other words, I have to prepare and cook it to eat. So the recipes I post are normally noted as being single servings or another amount.

(Please multiply by however many servings you want to make.)

So here we go!!!

Try this succulent recipe and let me know what you think..

1- 4 oz boneless leg of lamb
Pinch of Crushed Peppercorn and Celtic salt
Pour 1/4 cup of Ali’s Tomato Sauce on top (see recipe for sauce below)

Ali’s Tomato sauce: (makes 32 oz)
Box of Pomi Natural Tomato’s
Pinch (1/8 tsp) Celtic Salt
3 Chopped Garlic Cloves
Handful (3 tbsp) Dried Crushed Oregano
Fresh or Dried Basil (1 tbsp)
Fresh or Dried Bay Leaves (1 tbsp)
Crushed Peppercorn (1 tbsp)
Coconut Sugar, Raw Sugar or Brown Rice Syrup (3 Tbsp)

Wrap lamb loosely in aluminum foil
Place in oven preheated to 330°
Cook for 15-20 mins


Place a bed of mixed greens (kale, spinach, arugala etc..) on a plate

1 pear chopped

Place braised lamb on top and pour some of the liquid stock on lamb and salad greens
Top with 1/4 cup Ali’s Salsa
1 Tomato chopped or 1/4 cup Cherry Tomatoes sliced in half
1 Tomatillo chopped
1/8 Red Onion chopped
1 Garlic Clove minced
1/4 Serrano Pepper chopped
1/4 Cilantro chopped
Lime freshly squeezed
Add dried blueberries, flax seed and chopped coconut meat on top


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