Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

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As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images). 

It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth. 

Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

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For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good. 

This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

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Grilled Lamb Shoulder Chop with Strawberry Mint + Truffle (Paleo)

Published Jun 23, 2014 by Caitlin Sherwood

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Serves: 2   |    Total Time: 20 minutes

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Ingredients:

For the Lamb:
• 2 Lamb shoulder chops
• 1/8 teaspoon garlic powder OR 1 garlic clove, minced fine
• 1/8 teaspoon salt 
• 1/8 teaspoon ground black pepper 

For the Strawberry Mint Truffle Topping:
• 1/2 cup fresh ripe strawberries, diced small
• 1/4 cup minced fresh mint leaves
• 1/4 of a red onion, minced
• 1 teaspoon truffle oil (affiliate link!)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Sea salt (to taste)
• Ground black pepper (to taste)

Directions:

1. Turn grill to high. While it heats, prepared the lamb: Season both sides of the lamb with garlic, salt and pepper. Place on grill, and close the lid. Cook for three minutes and flip, cooking for three more minutes (about a minutes less for rare, a minute or two more for well done). Remove from heat and turn off grill. Note: you can also do this in a large skillet. Heat your skillet over medium-high heat and grease with cooking oil. Cook lamb chops for 3 minutes on each side.
2. Make the topping: Combine diced strawberries, minced red onion, minced mint, truffle oil, olive oil, and lemon juice in a bowl. Stir, and season with salt & pepper to taste.
3. Serve lamb chops hot with strawberry mint truffle mixture on top.

Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Update 11/18/2018: This is one of the most popular recipes on Foraged Dish! I have updated it with a video and new images, and refined the instructions. The soup is the same!

1. Roasted Cauliflower

2. Caramelized Onions

3. Sautéd Apples

4. Ultra creamy

5. Plant-based

6. A swirl of truffle oil

7. Let's count caramelized onions twice because-- well, I shouldn't have to explain

These are just a few reasons to love this soup, which is super cozy, and perfect for a snow day.

The body of this soup is made up of roasted cauliflower, parsnips, and garlic. They get browned in the oven and then puréed with veggie broth and coconut milk for a smooth, silky soup. The texture is similar to potato soup, but parsnips lend a sweet, earthy note that feels super fall-y.

Parsnips, apples, caramelized onions … all great fall flavors! And all of them have a natural sweetness, which means this soup goes really well with something savory, like buttered sourdough or grilled cheese, or just a few slices of gruyere on the side. Saltiness that balances it all out.

Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Published November 3, 2015 by Caitlin Sherwood

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Serves: 4   |    Active Time: 1 hour

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Ingredients:

1 head cauliflower, cut into florets

3 large parsnips, roughly chopped — 1/4 to 1/2 inch thick pieces

2 cloves garlic, minced

2 tablespoons coconut oil, melted and divided

4-5 cups vegetable broth, (this will vary depending on size of parsnips)

1/2 cup coconut milk (canned, full fat) OR half-and-half

1 large yellow onion, sliced thin

1 large crisp apple, cored and diced

1/4 teaspoon salt, plus more to taste

1/4 teaspoon ground black pepper, plus more to taste

Truffle oil to taste

Directions:

1. Preheat oven to 450°F.
2. On a sheet pan, combine cauliflower, parsnips, and garlic. Drizzle with 1 tablespoon melted coconut oil, and stir to coat veggies. Place veggie in oven and roast 20-25 minutes, until browning on edges.
3. While the veggies roast: heat remaining 1 tablespoon oil in a 10-inch skillet over low heat. Add sliced onions to pan, and sauté, stirring occasionally, until onions are a golden brown. Add a pinch of salt during this step to speed it up. Add diced apples to pan, and cook 5 minutes longer, until apples are softened.
4. Place cooked veggies in a blender with coconut milk, broth, salt, and pepper. Blend until smooth and creamy. Season with salt to taste. (Test soup for temperature at this point: if your soup needs to be warmed up, do it now: either heat it in the microwave, or bring it to a simmer in a sauce pan).
5. Divide soup among serving bowls and top with caramelized onions and apples. Drizzle with truffle oil and season with pepper to taste.

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Creamed Fennel and Cauliflower Soup (Paleo & Vegan)

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Last week I went to my dads house carrying a basket full of apples, and some how left his house with a lot more. The apple tree in the backyard is officially up for harvesting (so expect a lot of apple recipes coming your way soon), and I have plenty of apple love to share. (Apples are my favorite. The fact that I'm giving them away must mean that there are a lot of apple in the backyard). The garden at my Dad's house was flourishing, and with a lot more than apples--Kale, chard, basil, cucumbers, fennel. He loaded me up. There was so much kale growing in the garden bed that he said, "You have to take a bunch of kale home for every other vegetable you pick". 

Fair enough. (Actually, fair is the wrong word. I think I won that bargain...)

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One of the vegetables I picked was a fennel bulb the size of my abdomen. (Seriously. This thing  was large enough to be shaped into a fennel body suit). Even after pulling off all of the fronds, the bulb was probably twice as big as my face. Intimidating? Yes. But I know better than to fear an oversized vegetable.

Into the Instant Pot it went! Along with some bone broth, onion, garlic, and cauliflower. I made this soup the day after having my wisdom teeth removed, and pureeing it was the only answer. It took out the chew factor, but it also converted the soup into a lusciously creamy treat that was perfect for snuggling up on the couch with. 

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Enjoy this while fennel is in season! It's super easy. Now... does any one have a good recipe for Fennel Fronds? I tried making a pesto--not impressed. 

This post has been featured over at Phoenix Helix's AIP round table. Check out all the other great recipes! It's also a part of Real Food Wednesdays. Visit Kelly the Kitchen Kop to see 'em all. 

Creamed Fennel and Cauliflower Soup

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    |    Print This Recipe

This soup get it’s creamy texture from cauliflower.

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

For the salad:
• 1 tablespoon coconut oil
• 1 white onion
• 3 cloves garlic
• 1 extra large or 2 medium sized fennel bulbs, stalks and fronds removed
• 1 pound cauliflower florets
• 1 cup coconut milk
• 3 cups broth (bone broth or vegetable broth)
• 2 teaspoons salt
• Optional: Truffle oil, for serving
• Optional: Black pepper for serving (NOTE: this recipe is AIP-friendly if you skip the pepper).

Directions:

1. Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now. In the bottom of your pressure cooker, heat up the coconut oil. Sauté the onions until translucent. Add the garlic, fennel, and cauliflower. Sauté for 5-10 minutes, until the edges of the vegetables begin to turn golden.
2. Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
3. Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
4. Scoop into serving bowls and drizzle with truffle oil. Top with freshly cracker pepper, and garnish with a left over fennel frond. Serve hot.

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