Rosemary Lamb with Turmeric-Spiced Summer Squash
All kinds of juicy.
Serves 1-2
3 Tbsp coconut oil
salt & pepper
1 Tbsp fresh rosemary, finely chopped
2 yellow squash, peeled and chopped
1 Tbsp fresh turmeric, finely chopped
1 lemon, juiced
First things first, let the lamb come to room temperature. Season the meat generously with salt and pepper.
Heat a cast iron skillet on a medium-high flame. Hover your hand a few inches above the skillet to test if it’s hot. Add in 2 Tbsp coconut oil. Place the lamb, skin-side-down, in the skillet for about 8 - 10 minutes. While the skin is starting to brown, add chopped rosemary to the pan. Holding the handle of the cast iron with an oven mitt, tilt the pan towards you so the oil drips forward. Using a spoon, ladle the rosemary & oil over the lamb. Repeat this basting process a few times. This helps to develop the flavor of the meat and the oil, while cooking both sides simultaneously.
Once you flip the lamb over, cook for an additional 4-5 minutes and remove from heat.
Using the same skillet (DO NOT rinse out any of the oil in the pan, that’s the good stuff!), add the squash, a generous pinch of salt, and freshly cracked pepper. Toss the squash around in the leftover lamb oil for 5 minutes or so.
Add in turmeric and use a wooden spoon to toss the squash around. After 2 minutes or so, add the lamb back into the skillet with the vegetables. Cook until the squash gets soft, tender, and starts to caramelize. Depending on how you like your lamb cooked, I’d say take it out in 7-10 minutes. Remove the squash and lamb from the skillet.
Rest the lamb for 5 minutes before slicing. Using a sharp knife, cut the lamb sirloin against the grain. Serve it with a side of summer squash and don’t forget to drizzle any leftover pan juices on top!
If I’m going out of my way to buy a nice piece of lamb for dinner, I don’t want anything going to waste. This is the beauty of cooking everything in the same pan. Take advantage of that rendered lamb fat to flavor your vegetables. Rendering happens when fat is slowly cooked over low heat to become liquid. Grass-fed lamb is packed with Omega-3’s, so you can feel great about eating every last bite.
