Best Cauliflower EVAH and Lamb Leg Short Cuts

WOW.

Oh, wow.

Sorry. I’m getting over a foodgasm. I made, what is quite possibly, the best cauliflower ever. Seriously. You’ll know why in a minute.

I bought some New Zealand frozen lamb leg short cuts the other day. Having never prepared such a thing, I had to ask around. They looked identical to the veal shanks I made a few days ago, or “Osso Buco”.

You know what?

I’m not going to waste your time. Let’s get to it:

Best Cauliflower EVAH with Lamb Leg Short Cuts

2 lamb leg short cuts: these look like shanks, with a bone in ‘em (MORE MARROW OMG!)
Olive oil
5 large cloves of garlic, roughly chopped
Lemon juice
Sea salt, pepper
Italian seasoning
Dried rosemary
One head of cauliflower
Butter: lots!
More Olive oil
Half a white onion, cut into chunks
3 – 4 ladles of bone broth (you made some, right?!)
Love (you know butter and love are the same thing, right? So, you need extra butter)

Marinate those lamb leg steak looking thangs overnight in a combo mixture of olive oil, lemon juice, pepper, italian seasoning, and two garlic cloves, finely chopped.

Preheat your oven to 350 degrees. Take out your lamb short cuts. Leave them for now.

Wash your cauliflower well, and cut into florets. Florets. Who the eff came up with that word? Cut ‘em up into CHUNKS. There. That’s better.

Using a large baking dish, spread out your onion pieces on the bottom; drizzle generously with olive oil, about 3 – 4 tablespoons. Season with sea salt and pepper. Arrange your cauliflower CHUNKS on top, and your remaining three chopped up cloves of garlic.

Heat up a frying pan to medium-high heat. Add about 1.5 tablespoons of butter (or love, whichever is easiest). Once your butter starts to sizzle, add in your lamb cuts. Sear ‘em well on both sides. Season with sea salt.

Carefully place your lamb cuts on top of your veggies in your baking dish. Now, cut up LARGE CHUNKS (the word of the day is CHUNKS, people! Eff florets and pieces!), of butter, and ‘dot’ your entire veggie medley with said CHUNKS (man, I’m really enjoying this) of butter. Be generous, folks. Butter is love and love is butter. Sprinkle generously with italian seasoning, dried rosemary, add some sea salt and pepper last minute. Another drizzling of olive oil on top of everything. Carefully ladle in some bone broth around everything. About 3 – 4 ladles full. Whoa. That looks awesome, doesn’t it?

Cover your baking dish with aluminum foil, sealing the edges tightly. Pop this awesome medley of meat and veg into your oven. Leave it for about two hours.

OH MAH GAWD. Are you digging it? I dig it. It’s delicious, buttery, savoury. Lamb is just a smaller version of steak. Don’t forget to eat your bone marrow.

Man, I am going to be one annoying mom one day. My kids won’t have trouble eating vegetables, because who could honestly say no to butter-slathered, herbaceous (that’s a word, dammit), fragrant, garlicky vegetables? It’ll be “HEY! Ya didn’t eat your marrow! You are grounded!”

I can’t wait.

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