Lamb, Carrots and Brussel Sprouts

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.

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Lamb:

1 lamb shoulder blade chop

Rosemary

Lemon Juice

Salt

Pan sear for 4 minutes on each side.

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Brussel Sprouts:

Recipe can be found here courtesy of the Paleo Mom.

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Carrots:

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.

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