After any trip to the farmer’s market I’m inevitably inspired to create a new dish. Â This time it was ground lamb and cauliflower; theÂ perfect healthy and flavorful dish to warm you up on a cold night.
At my local farmer’s market there’s a guy that always has the most amazing grass-fed fresh meats. He never has a lot so you gotta get there early, and the ground meats always sell out first! Â Despite my best efforts to get there early, he was already out of ground beef by the time I got there. Â So I settled for lamb.Â I’ve heard that lamb is good for your adrenal glands (those are the glands that release hormones in response to stress) and as a woman who is often anxious, my adrenal glands could use some lamb. HA!
I usually use the ground lamb for my Bolognese (pasta meat sauce) but I wasn’t up for pasta so I thought I’d switch it up! Eventually I settled on this great recipe that I just had to share with you.
-Unsalted butter and mincedÂ garlic in a sauce pan on a low flame (careful not to burn the garlic or it’ll turn bitter)
-Add ground lamb and work it so it cooks evenly and gets all broken up.
-Add seasoning: salt, cumin and anise seeds, all to taste.
-Keep the flame low so that it doesn’t get over cooked.
-Once browned, add some red wine (optional)
SIDE NOTE:Â I don’t really know how to add wine to food, or how much, or what kind! Â So I just pretend I’m a fancy chef in France, and it seems to work out nicely. Â It makes the meat taste very gourmet in my opinion; it gives it a very robust taste.
SIDE SIDE NOTE: I am no trained cook. I encourage kitchen joy and creativity. Play and trust yourself. I have come up with the best recipe’s this way, and it’s just much more fun. My main suggestion is that you write things down as you go, cause once it’s cooked ya just wanna eat it and the next time you set out to make the dish again you’ll inevitably forget some very important ingredient.
-In a separate pan (I used a wok) add olive oil and red onion on a high flame.
-Break up the cauliflower into small chunks, and once the onion is almost see through add the cauliflower
-Once cooked, add lamb and cauliflower into the same pan and add a little more wine (because…why not!)
-Turn the flame almost all the way off and let the lamb and the cauliflower have a moment to get acquainted and have a conversation.
-Lastly add arugula and a gentle sprinkle of cheese (I used a raw goats cheddar cause it was all I had but I think Manchego would be delicious)Â and some lemon zest (scrape the lemon rind just a touch on top).
And now for the most important step: ENJOY!