A gorgeous celebratory meal or appetizer to ring in the new year, with the deep hue of roasted beets, and the melt-in-your-mouth flavor of lamb. Whether you’re having a party and need some appetizers to nibble on or want to make an intimate and beautiful dinner for two, lamb and beets will be perfect. Remember how important it is, for so many reasons, to choose ethically raised animals who have lived happy and healthy lives. Happy New Year!
Serves 4 as an appetizer or 2 as a main course
Prep time: 30 minutes
Cooking time: 45 minutes
What You'll Need:
8 x 4-6 inch skewers (if using wood, pre-soak in water for 30 minutes)
1 roasting dish
1 mixing bowl
1 large skillet or baking tray
For the skewers:
1 pound ground (local/pastured) lamb
1 yellow onion, finely chopped
3 tablespoons chopped fresh parsley
½ teaspoon cayenne pepper (*omit for Cleanse)
2 teaspoons cumin powder
1 tablespoon smoked paprika
sea salt to taste
For the beet salad:
4-5 medium sized beets
2-3 tablespoons olive oil
a few pinches of sea salt
2 teaspoons chopped fresh rosemary
2 tablespoons apple cider or sherry wine vinegar
¼ cup olive oil
Preheat the oven to 350°F. Place the beets in a roasting dish, drizzle with olive oil and sea salt. Add a half inch of water then cover dish with foil.
Place in the oven and roast for 30-40 minutes, or until the beets can be pierced easily with a knife.
While the beets cook, combine the lamb, herbs, spices, and onion. Form fairly small (about 2 ounces) oval shaped patties, and slide onto the skewers.
Stovetop method: In a large skillet or on a grill, sear the lamb on one side, then flip and brown the other.
Oven method: Place skewers on a baking tray and cook for 1-2 minutes, until preferred doneness.Add a half inch of water then cover with pan with foil.
Remove beets from the oven and let cool before peeling them and quartering.Toss the beets with chopped rosemary, additional sea salt, oil, and vinegar.
To serve, divide the beet salad between plates or line up on a serving board, and top with the lamb skewers.
Recipe by Frank Giglio
Photography by Jenny Nelson
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