Lamb Stuffed Sweet Potato
Braising is a combination cooking technique that involves first searing on high heat to caramelize the meat. It is then slow-cooked in an aromatic liquid like stock, wine, acid or juice until fork-tender. The meat then rests in the juices, absorbing the flavorful liquid. Braising is typically used on large working cuts of meat such as legs, shoulders or whole birds. Our leg of lamb is slow braised, mixed with herbs and sauce, and served in a roasted sweet potato with greens.
Cal: 520 Fat:28g Net Carb:35g Protein:25g