Slow Roasted Lamb in Smokey Kumquat Jus with Ricotta Gnocchi, Grapefruit Supremes, and Microgreens
This recipe takes a bit of time to prepare all the components but is delicious and worth the effort. Lamb is cooked until falling apart tender in a smoky and richly spiced broth with plenty of umami and lifted with sweet and tart kumquat marmalade. Finish by plating with ricotta gnocchi, bright, sweet and tart grapefruit supremes, and microgreens.
Servings: 4
Calories: 450kcal
Ingredients
- 2 pounds lamb shoulder chop cut into 1 inch pieces
- salt and pepper to taste
- 1 tablespoon avocado oil
- 1 onion finely diced
- 1 carrot finely diced
- 2 celery ribs finely diced
- 1 bay leaf
- 1/8 teaspoon liquid smoke 1 capful
- 2 tablespoons Rogan Josh spice blend
- 1/4 cup kumquat marmalade divided
- 2 cups chicken stock or more, as needed
- 2 tablespoons gelatin 2 packets
- 1 teaspoon fish sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon monk fruit granulated or a couple drops of liquid monk fruit or stevia, or a tablespoon of coconut aminos
- 1 batch ricotta gnocchi optional, omit for dairy-free, nut-free, and/or egg-free
- 1 grapefruit supremed
- 1/4 cup microgreens for garnish
Instructions
- Preheat the oven to 250ºF.
- Season the lamb with salt and pepper. Heat dutch oven over high heat. Add a tablespoon of oil and when hot, add the lamb and then sear on all sides. Using tongs, remove the seared meat to a bowl and set aside.
- Add the onion, carrot, and celery, stirring to scrape up any browned bits from the bottom of the pot. Add a bit of water, if the vegetables are sticking. When the onions are soft and translucent, about 10 minutes, add the bay leaf, spice blend, and half the kumquats. Add back the lamb, cover with chicken stock, and sprinkle gelatin over. Bring to a boil. Cover dutch oven and bake in a 250ºF oven for 2 hours, or until completely tender.
- While the stew cooks, prepare a half batch of gnocchi, see recipe here. To cook, sauté in a small pan on medium heat in a tablespoon of butter, until cooked through. Reserve and keep warm.
- Using tongs, remove the meat to a bowl, cover, and set aside to keep warm. Strain the braising liquid and add it back to the pot and reduce by half, about 10 minutes. Add liquid smoke, fish sauce, Worcestershire sauce, and sweetener. Add most of the remaining kumquats, reserving a few sections for garnish. Season to taste with salt and pepper and let the jus sit.
- Re-warm the gnocchi gently.
- Supreme the grapefruit. For directions, see here.
- Shred the reserved lamb and place in small piles on serving dishes. Spoon jus over top and then garnish with grapefruit supremes, remaining kumquats, gnocchi, and finally, microgreens.
Notes
Nutrition without the gnocchi: Calories: 278 cal, Carbs: 10g, Fiber: 2g, Fat: 12g, Protein: 35g
Nutrition Facts
Slow Roasted Lamb in Smokey Kumquat Jus with Ricotta Gnocchi, Grapefruit Supremes, and Microgreens
Amount per Serving
Calories
450
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Cholesterol
91
mg
30
%
Sodium
682
mg
30
%
Potassium
638
mg
18
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
46
g
92
%
Vitamin A
3302
IU
66
%
Vitamin C
22
mg
27
%
Calcium
48
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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