recipe:

SIBO-Friendly pan-seared lamb

WITH SPINACH & SPAGHETTI SQUASH

 
pan seared lamb.png
 

This magic squash is a great pasta substitute. It’s a little sweet, a little crunchy, and provides the perfect bed for your lamb steak. Saute a little spinach and you’re getting all the fiber and minerals you need.

INGREDIENTS

  • 1.5 lbs Lamb steaks or chops

  • 1 spaghetti squash (as big as you’d like!)

  • 1 package organic baby spinach

  • Olive oil

  • 1 teaspoon each: ground fennel, oregano, thyme, salt and pepper

  • 1 tablespoon dried basil

  • Pesto for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400.

  2. Make a dry rub by mixing fennel, oregano, thyme, salt and pepper.

  3. Rub it into the lamb and let sit for at least 30 minutes until meat is room temperature.

  4. Wash outside of spaghetti squash and poke all over with the tip of a sharp knife.

  5. Put squash in the oven for 20 minutes, until soft enough to cut safely.

  6. Remove squash from oven and cut off stem end. Then cut in half lengthwise, using a kitchen towel if it’s too hot touch.

  7. Scrape out seeds with a spoon (serrated grapefruit knife is best) and discard.

  8. Drizzle both halves with olive oil, then sprinkle with basil, salt and pepper.

  9. Turn upside down in a baking pan that’s been coated with olive oil. Put back in oven for another 20 minutes, until shells feel slightly soft to the touch.

  10. Ten minutes before squash is done, cook lamb in a medium-hot pan, about 3 minutes per side for medium rare. Then transfer to board to rest 5 minutes.

  11. Briefly sauté spinach in the pan juices (and fat), just until wilted.

  12. Pull squash out of oven and shred by scraping a fork through it.

  13. Top ½ cup squash with sautéed spinach, and set lamb on top. Garnish with pesto if you like!