SIBO-Friendly lamb steaks with
roasted root vegetables

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ingredients. The star component is garam masala, an Indian spice blend with a rich complexity of warming spices that aid digestion.

INGREDIENTS

• 1.25 lbs. lamb shoulder steaks

• 1 teaspoon each, garama masala and salt

• 2 big carrots, peeled and chopped small

• 1 rutabaga, peeled and chopped small

• 1 bunch kale, pulled from stems, washed and chopped

• ¼ cup tablespoons olive oil

• 1 teaspoon coriander

• 1 teaspoon cumin

• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400.

2. Toss root veggies and kale with olive oil, coriander, cumin, salt and pepper.

3. Cook in oven for 30-35 minutes, stirring about halfway through. (Add more olive oil if it looks dry.) It’s done
   when root veggies are fork tender.

4. While veggies are cooking, rub garam masala, salt and pepper into lamb steaks and drizzle with olive oil.

5. Heat cast iron skillet to medium high, then drizzle with a tablespoon of olive oil.

6. Sear lamb steaks on both sides – 3-4 minutes on each side for medium rare. (Don’t move them around before they have a chance to brown!)

7. Let lamb sit for at least 5 minutes before serving.

8. Place lamb steaks on top of roasted veggies, and drizzle with whatever sauces may have accumulated in
   your pan.

PRINT RECIPE HERE