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Lamb Tacos

by jenny in Recipes

Spring is the season for local grass fed lamb, and for omnivores this is one of the healthiest cuts of meat you can find. We offer this cleanse and allergy friendly version of a favorite meal- tacos! If you can’t find local high quality lamb (yes, it does matter where your lamb comes from and what it was raised on!), you could use organic chicken, turkey or even fish (although I’d hold on, as we have an amazing fish taco recipe coming soon). If you are vegetarian you could make these with sauteed mushrooms or your choice of beans. Endless possibilities, all of them delicious and nutritious, so dig in!

Ingredients:
2 tablespoons coconut oil
4 ounces ground pasture-raised lamb (flatten into 1 large round, roughly ½ inch thick)
1 medium sized summer squash (yellow and/or zucchini)
¼ cup minced onions + another 2 tablespoons for garnish
1 garlic clove, peeled and minced
1 tablespoon fajita/taco seasoning*
sea salt to taste

Garnish:
2 tablespoons minced red onions
freshly chopped cilantro (a few tablespoons)
freshly made guacamole
handful of sprouts (optional)

Taco Shells:
romaine lettuce and/or brown rice tortilla wraps (these will be soft tacos)

*Check and make sure there’s no sugar in the seasoning. Jenny’s tip is that the Indian spice Rogan Josh makes a delicious variation if you can’t find a “clean” taco seasoning.

Directions:
Heat a large saute pan over high heat.
Melt the coconut oil and continue to heat until lightly smoking.
Add the lamb and allow one side to brown for 3 minutes before flipping over.
Once the lamb is flipped, add the summer squash (and/or zucchini), garlic, onion, and taco seasoning.
Stir vigorously to incorporate all the ingredients.
Continue to cook until the lamb is cooked through and the vegetables are soft.
Season to taste with sea salt.

To serve:
Lay a few romaine leaves or brown rice tortillas on a plate.
Cover with the lamb and vegetables.
Top with the additional 2 tablespoons red onions and cilantro.
Smear the shell edges with guacamole and garnish with optional fresh sprouts.

Enjoy!

Recipe: Frank Giglio
Photos: Jenny Nelson