If you celebrate Easter or not this pork rind "panko", herb encrusted lamb should make it to your table at somepoint this spring! It is husband and toddler approved and packed with nutrient density! 

Before I changed my diet to a real food-focused nutrient-dense diet, I ate the same things over and over again hardly ever getting any real variety. Rotating foods and eating a varied diet of real foods is known to increase the diversity of good bacteria in your gut. The greater the diversity in gut bacteria the better your over-all health!

Lamb was a protein that I did not eat a lot growing up, or really at all except occasionally when I would get lamb schwarma from the open all night Lebanese restaurant across the street from my dorm......good times! But, as I started to get more adventurous in the kitchen, I began experimenting with it more and rotating it in the meals I make for my family. Lamb is filled with all sorts of great stuff, and you can eat it in so many different ways! It provides all nine essential amino acids your body needs for growth and maintenance while also being especially high in iron, zinc, and B12


Aside from vitamins and minerals lamb also includes bioactive nutrients and antioxidants that can aid in healing like glutathione which can protect cells against inflammation, supports immunity, and promotes regeneration to the blood-brain barrier and the gut lining. 
Um... yes, please!
 


If you are living with an autoimmune disease, this can be a vital part of healing!

Ok. Let's talk about this lamb.


Something I have been seriously missing in my life is panko crusted anything! Panko bread crumbs can give your food that crunchy texture we all known and love, but living with celiac disease it was a part of my pantry I had to give up. Insert sad face.

But wait a minute. 

What if I told you there was a way for you to have panko again.

Yes.

You heard me.

Pork Rinds..... ground up into a fine little golden dust of deliciousness.
These made the perfect substitute for panko to add to my herb mixture to form the ideal crust on my lamb!

I am telling you... you will not be disappointed! Add this to your Easter menu or make it at some point this spring! 

Pork Rind & Herb Crusted Lamb Shoulder

Prep Time  -  Cook Time  -  Total Time

   5 min         45 min            50 min    

Serves 4

Ingredients:

1 1/2-2 lb boneless lamb shoulder or leg (I found these cuts at whole foods)

1/4 cup minced parsley 

3 garlic cloves minced 

3 tbsp. fresh thyme minced 

4 tbsp. fresh rosemary minced 

2 cups epic pork rinds (crushed into "panko")

3 tbsp. extra virgin olive oil 

salt/pepper (omit pepper for strict cep and aip) 

1 tbsp. mustard (omit for strict aip/cep) 

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees F. 

2. Add the parsley, garlic, thyme, rosemary, and 1 tsp. olive oil to a food processor until finely ground. About 1 min. 

3. Combine the herb mixture to the pork rind "panko" crumbs and 1 tbsp. olive oil and set aside. 

4. Rub the lamb with 2 tsp. olive oil and season with salt and pepper on all sides. roll the roast tightly and using kitchen twine at 1 in intervals. 

5. Heat a medium sized cast iron skillet over medium heat for 5 minutes and add 1 tbsp. olive oil until smoking. Brown the lamb on all sides, 8-12 minutes

6. Transfer the skillet to the oven and roast unil meat registers about 110 degrees (mine took about 15 min)

7. Remove the skillet from the oven, and heat broiler. transfer the roast to a carving board and remove the twine. Brush the topvof the roast with mustard and firmly press the "bread crumb" mixture on top with your hands until it forms an even coating. 

8. Transfer the roast back into the skillet and return to the oven until the crust is golden brown and the meat registers 120-125 degrees for medium rare or 130 for medium (about 5 minutes) 

9. Transfer the roast to a carving board and let it rest for 20 minutes.

10. Slice and serve. 


Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.

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