Eat Evolved


You are what you eat. Eat what you've evolved to eat.

Archive for the ‘lamb’ Category

Roasted leg of lamb and roasted radishes with radish greens

Sunday, June 3rd, 2012

This is technically a Game of Thrones feast, but as the recipe was not a reworking of one specifically found in the book, I won’t count it as such.

You’ll want a 4-5 pound bone-in leg of lamb. About two hours before you plan on cooking it, mix three tablespoons of Dijon mustard, a tablespoon and a half of coconut sugar, a tablespoon and a half of minced garlic, a teaspoon of crushed dried rosemary, a teaspoon of salt, and a half-teaspoon of black pepper. Coat your lamb in this mixture and put it in the fridge until it’s ready to go on the grill.


You’ll want to cook it over indirect heat at 350 degrees until a thermometer inserted in the thickest part reaches 125 degrees.


For the radishes, you’ll want a bunch of radishes with greens attached per person. Trim the radishes at root and stem, reserving the greens. Wash both radishes and greens carefully, then coarsely chop the greens. In an ovenproof skillet, heat two tablespoons of olive oil until it shimmers, then toss in the radishes, sprinkle with salt and pepper, and cook for two minutes, stirring occasionally.


Pop the whole pan in the oven and roast for fifteen minutes, turning the radishes once halfway through (I didn’t and probably should have). Put the pan back on the stovetop on medium heat and toss in two tablespoons of butter, stirring to coat the radishes. Then add the greens and toss until they’re wilted, about two minutes. Finish with a splash of lemon juice, about 1-2 tablespoons.


Serve the radishes alongside thinly-sliced lamb, and enjoy eating your Dream of Spring.


Middle-Eastern Meatballs with Saffron Cauliflower Rice

Tuesday, May 15th, 2012

I just got back from an awesome vacation in Seattle. I spent five days walking at least three miles every day, and ruining that by eating piles and piles of the best seafood in the world. One of my walks involved the obligatory trip to the Pike Place Market, where I stumbled into a spice store, and bought (among many other things) a small bottle of saffron salt. My brain spun a bit as I imagined what I’d do with it, and I came up with an adaptation of a recipe I used to make when I did not eat Paleo.

For the meatballs, first heat 1/4 cup of olive oil over medium high heat in a Dutch oven. While your pan is heating up, in a small bowl, mix 4 tablespoons of almond flour with a tablespoon of cumin, a teaspoon of turmeric, a half-teaspoon of cayenne, a teaspoon of salt, two thirds of a cup of finely minced onion, and 8 cloves of garlic. In a larger bowl, mix that spice mixture with two pounds of ground beef, ground lamb, or a mixture. Roll into small meatballs (you should get 25-30 of them) and brown on all sides in the olive oil. You’ll probably need to do this in batches.

When the meatballs are browned, put them all back into the pan and add two 15-ounce cans of tomato sauce and a cup of water. Stir, bring to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes.

While the meatballs are browning, you’ll want to get started on the rice. For this, you’ll want two heads of cauliflower. Remove the stem and core, and shred the florets with either a box grater or the grater attachment to your food processor. Heat two tablespoons of coconut oil in a large frying pan. While your oil is heating, heat up a cup of chicken stock until it’s boiling (I use the microwave so as not to dirty yet another dish) and add 1/4 tsp of crushed saffron threads to it. Let that sit for five minutes, while you fry the grated cauliflower in the coconut oil. After five minutes, add the saffron-infused broth and a half-teaspoon of turmeric (that’s how you get the nice yellow color). Cook until all the liquid is absorbed, about 10-20 minutes, stirring frequently. When the liquid is almost all absorbed, salt to taste. I used that saffron salt here, but you can use regular salt if that’s all you have.

This recipe is more filling than it looks! I got four meatballs, thinking I’d get seconds, and I didn’t need them at all.


Grain-Free Game of Thrones Feast

Monday, April 18th, 2011

Husband and I are huge fans of the A Song of Ice and Fire series by George R. R. Martin. I read the first book when I was 18, and Husband read it before we were married, on my suggestion, and got even more into the series than I did. And then, lo and behold, they go and make it into an HBO series. Ever have a wish granted? For (getting to be well) over a decade, I’ve been picturing how this series would go if they brought it to the screen, and last night, it happened.

Two weeks ago, I came up with the crazy idea of finding foods mentioned in the books and making a feast for Premiere Night. And I did it. Six hours of cooking, and here’s what you get:


Clockwise from top: Goat cheese served with baked apples, Rack of lamb crusted in garlic and herbs, A roasted onion, dripping with gravy, and Mashed yellow turnips swimming in butter. All titles of the food come directly from the books.

Not pictured are fearsomely strong cider, flagons of mead, and a grain-free version of the book’s ubiquitous lemon cakes. For those, I added about a tablespoon more lemon juice than it called for, and the zest of the lemon I’d squeezed. I’d say stay closer to 3 tablespoons of honey than 5–they’re pretty sticky-sweet with 5. I also made a fried bell pepper salad from my friend at Paleo Middle Eastern, but I forgot and left it in the fridge and we didn’t remember it until we started putting away leftovers. I added a few spicy peppers and some hot sauce to the mix so it would approximate Fiery Dornish Peppers.

Some notes about the recipes: Rutabagas (yellow turnips) may have been the best thing on the plate. A bit high in carbs, but it’s a root vegetable and not a nightshade and it makes a really good mash–the texture is velvety smooth and not at all watery, and the flavor is mostly a good approximation of a slightly sweet potato–like potato blended with caramelized onions. I’ve already decided that this recipe is making the Thanksgiving rotation. The lamb is excellent and not at all difficult to make. We grilled them instead of roasting them so as to free up the oven for the onions and apples. The apples were the weakest link (in part due to the fact that I don’t like fruit), but if you’re an apple person, I’d imagine they’re quite good. The onions? Well, keep in mind this is a Cooking Light recipe. I modified it a bit–used about two tablespoons of olive oil at first instead of whatever ridiculous CW amount they asked for. I also used my homemade bone broth rather than prepackaged beef stock. I should have used a cup rather than 2/3–toward the end it was a scorched syrup on the bottom of the pan, very difficult to baste with. It took lots of time and elbow grease to get that pan clean–perhaps more liquid might have helped. But oh, were they good. Like eating French onion soup on a plate. And if you’re dairy-free, the cheese is entirely unnecessary for its goodness. Pretty sure the rutabagas would have been fine with coconut oil instead of butter, too, if you need them to be.

So that’s what I did yesterday. All told, it took six hours of kitchen time. I was sore until this morning, but I managed to stay awake for the premiere!

Oh, and yesterday I also took measurements. These are my 4th, so it’s been 3 months since I started taking them. In those three months, I’m down almost 20 pounds, and 3 inches each on my waist and hips. 2 inches on the chest. This stuff works.