Roast Leg of Lamb

Use the best quality grass fed lamb you can find. It really makes a difference to your health and the taste of the lamb as well.This roast will fill your home with a wonderful aroma while cooking. I suggest investing in digital thermometer for accurate meat temps. This recipe is gluten-free and diabetic friendly. It is also paleo.

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Roast Leg of Lamb

Yield: 6-8 servings

1 leg of lamb grass fed natural boned rolled and tied or netted
5-7 cloves garlic
Fresh rosemary 4 sprigs
Fresh sage 4 sprigs
1 tablespoon E. V. olive oil
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper

Place lamb in a casserole dish and coat with kosher salt and black pepper. Slit lam leg with a knife tip and insert garlic or place under netting as pictured. Place rosemary and sage under netting all around lamb leg. Drizzle with olive oil and bake at 300° till inside temp reaches 140-145° let meat rest for 15-20 minutes before removing the net and carving. Serve slices with garlic cloves.
Serving suggestion: Serve with sautéed summer squash noodles and cauliflower (purple pictured). Sauté veggies with coconut oil and a pinch of salt and fresh cracked pepper.

©2015 Aron Bradley
http://www.boomercuisine.com

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Mushrooms, Asparagus, Sugar Snap Peas Stir Fry

I love to use mushrooms as a meat substitute and this stir-fry certainly doesn’t lack for flavor. The asparagus and sugar snap peas give it a delightful crunch and the onions , mushrooms and summer squash add a nice texture.This recipe is vegan and gluten-free and a snap (pun intended) to prepare.
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Mushrooms, Asparagus, Sugar Snap Peas-Stir Fry

Yield: 4-6 servings

½ lb. Crimini mushrooms ¼ inch slices
1 medium yellow squash cut lengthwise and sliced
1 bunch asparagus cut into 2 inch lengths
2 cups sugar snap peas
1/2 medium yellow onion julienne
6-7 cloves garlic minced
2 tablespoons gluten-free tamari
1 tablespoon organic coconut sugar
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, garlic and onions in coconut oil for about 4 minutes. Add coconut sugar and dust with cornstarch and stir fry for another minute. Serve.
Serving suggestion: Serve over cooked brown rice.

©2015 Aron Bradley
http://www.boomercuisine.com

Thai Veggie Stir Fry

Our garden produced the eggplant, zucchini, broccoli, basil and cayenne peppers. The beautiful dragon beans were a gift from my good friend Mary Sue. I just love Summer veggies and this is a simple, easy stir fry recipe to honor those garden gifts. Gluten-free, low-fat and diabetic friendly.

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Thai Veggie Stir Fry

Yield: 4-6 servings

5 baby eggplant or 1 medium diced
1 medium zucchini cut lengthwise and sliced
4-5 red or cayenne chilies
2 medium carrots sliced
2 cups dragon or regular green beans sliced bite-sized
1 medium yellow onion julienne
1 crown of broccoli sliced bite-sized
1 – 2×2 inch chunk of fresh ginger minced
6-7 cloves garlic minced
2 tablespoons fish sauce
2 tablespoon organic coconut sugar
7 basil leaves chopped
1 tablespoon lemon grass paste
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, basil, garlic, onions, ginger in coconut oil for about 4 minutes. Add fish sauce, coconut sugar and lemon grass paste. Dust with cornstarch and stir fry for another minute. Serve.

©2015 Aron Bradley
http://www.boomercuisine.com