By Stanley A. Fishman, author of Tender Grassfed Meat
A very elegant and traditional French way to prepare lamb is to roast it encased in a delicious coating, which always includes parsley. Parsley has a special affinity for lamb, and the combination is both traditional and wonderful. This version also highlights pistachio nuts, which give a very nice flavor to the lamb. Roasting the lamb in the coating keeps it juicy, enhances tenderness, and infuses the meat with the flavor of the coating.
This recipe was created by Ivy Larson, one of the authors of the bestselling book, The Gold Coast Diet. Ivy and I have become Internet pen pals, and I have really enjoyed discussing nutritional issues with her. Ivy also emphasizes the use of whole foods and the avoidance of the artificial foods that plague our culture. Ivy, however, favors a Flexitarian approach, which emphasizes the use of a wide variety of whole foods, especially plants, along with a small amount of meat. My approach is different, as I follow the dietary recommendations of the Weston A. Price Foundation, and eat a great deal of grassfed meat and fat. Ivy does emphasize the use of grassfed meat, as opposed to factory meat. When she does cook meat, she really has a flair for it, as shown by this delicious recipe.
I recommend that anyone who is interested in a Flexitarian or “less meaty” approach to whole food nutrition check out Ivy’s website, Hot and Healthy Living.
Here is the link to Ivy’s delicious recipe, “Tender Grassfed Easter Lamb with Pistachio Parsley Crust.”
Sorry, the comment form is closed at this time.