Tonight I made Lemon Rosemary Lamb Shoulder, Balsamic Maple Roasted Carrots and Bacon Braised Brussel Sprouts. I did not like the lamb shoulder quite as much as I liked the lamb chops I made a couple weeks ago. The flavor was good but the texture was not my favorite. Everything else turned out good, I was surprised by the flavor of the carrots because they weren’t flavors I would normally put together.
1 lamb shoulder blade chop
Pan sear for 4 minutes on each side.
Recipe can be found here courtesy of the Paleo Mom.
1 pound of carrots chopped
1/2 tablespoon of organic grade B maple syrup
1/2 tablespoon balsamic vinegar
1/2 tablespoon of extra virgin olive oil
pinch of rosemary
Combine all ingredients in a casserole dish and cook in the oven for 30 minutes at 400.