FEAST OF SACRIFICE

Image By Megan Guthmiller General, Nutrition, Recipe No Comments on FEAST OF SACRIFICE

Eid Adha – Feast of Sacrifice Recipes
This recipe came about because I have a very gracious friend that donated a bit of their feast to me – the lamb shoulder! I had epic plans for a rosemary roast but the grocery store annoyingly didn’t have fresh rosemary. I went rogue and sniffed around the fresh produce to see what was best and this is what I decided on.
Don’t know what Eid Adha is all about? Read here for my first experience learning about this holiday!
Lamb Shoulder Roast
  • Lamb shoulder
  • 3 cups vegetable stock
  • 1 orange sliced with the peel on
  • 1 fennel bulb chopped as you like
  • 1 garlic head cut in half (I didn’t bother peeling it all the way 🤷🏼‍♀️)
  • 1 red onion sliced
  • 2-3 medium tomatoes (you can peel and roast them ahead of time if you’re fancy or buy the canned ones if you’re lazy and like BPA toxins)
  • cinnamon sticks, bay leaves, salt, pepper
  • olive oil (I never measure this because it’s the sexiest oil in your kitchen but I think maybe 2-4 tbs. Seriously olive oil solves all your problems.)
  1. First, play this.
  2. Sorry! I couldn’t resist. I just learned about him while I was making this!
  3. Dry the lamb. Then salt and pepper rub the crap out of it
  4. Sear all sides. If you have a tiny oven like me put some olive oil in a pan in the oven while you preheat. My oven goes to number 5 which I think is about 160 degrees celsius. Sear him on all sides in the roasting pan.
  5. Take the seared grease and bits from the pan and add them to a pot on the stove
  6. Toss in the garlic, fennel, and onion. If you have white wine add a cup of that too. I live in a dry country so I substituted with a little home grape fermented concoction that I’ll never share the recipe of. Boil all this for the length of a Pink Floyd song (about 7 minutes)
  7. Add in the orange slices, tomatoes, some bay leaves, and a couple cinnamon sticks with the vegetable stock and 2 tbs honey
  8. Cover the the lamb with the mixture and cover the oven safe roasting pot/pan before popping it into the preheated oven until the lamb roast is tender (check on it at 60 minutes and go from there. Mine was done at about 75 minutes)

Sauce for the lamb

  • 1 cup Greek yogurt
  • 2 small cucumbers (take the seeds out and finely chop it)
  • olive oil
  • lemon juice (1/2 lemon)
  • fresh dill
  • 1-2 garlic cloves grated
  • salt and pepper
  1. Mix together and chill until ready to serve

Fresh seasonal green salad

  • 1 head of broccoli finely chopped up
  • 1 clove of garlic chopped
  • red onion thinly sliced
  • 1 cup raw nut and raisin mix (dried cranberries, walnuts, sunflower seeds, almonds
  • Dressing: 1/2 cup olive oil + 2 tbs of cider vinegar + 1tbs mustard + 1tbs honey + salt and pepper
  1. Mix the dressing then pour over the chopped veg and nut mix. Chill until served

Root smashed side dish

  • 2 White potatoes
  • 2 Carrots
  • Broccoli stems from raw salad
  • vegetable stock
  • garlic
  • greek yogurt or butter or milk if you’re all about that dairy
  1. chop up potatoes and carrots and garlic
  2. boil in a few cups of water or vegetable stock
  3. smash em up when tender. I like to leave mine a little chunky
  4. mix in some greek yogurt to give a nice texture
  5. season as you like with any fresh spices or herbs

Enjoy and good luck,

Meg

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