In the continuation of my 10-Day Healthy or Exotic Meat Challenge, I’ve enjoyed three days of bison and two days of kangaroo. While not particularly exotic, the next few days my major protein is lamb and elk. I already know that I enjoy both.
To learn more about my 250-pound weight loss experience that doesn’t include surgery or a prescription, click here.
Lamb & Elk Recipes
Lamb Shanks Braised in Balsamic Tomato Sauce
Ingredients
- 2 lamb shanks (or 3 goat shanks)
- 1 lb carrots, cut into large chunks
- 1 head of celery, cut into chunks
- 2 medium onions
- 1 cup balsamic vinegar
- 1 ½ cans tomato paste
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried basil
- 4 cups water
Directions
- Preheat your oven to 325°F (163°C).
- Place the carrots, celery, and onions into a large oven-safe dish with high sides.
- Nestle the lamb shanks into the vegetables so they are almost covered.
- In a bowl, mix the tomato paste, balsamic vinegar, garlic powder, onion powder, dried basil, and water until well combined.
- Pour the sauce over the vegetables and lamb shanks, covering them about ¾ of the way up.
- Cover the dish and place it in the preheated oven.
- Bake for 2-3 hours until the meat is almost falling off the bone.
- Remove the shanks from the dish and let them cool slightly.
- Remove the meat from the bones and serve with a generous helping of the vegetables, topped with some of the sauce.
Pan Seared Elk Steaks with Lemon, Dijon, Basil Butter Sauce
Ingredients
- 3 (8 oz) elk medallions
- 1 (10 oz) bag of frozen squash rounds
For the Sauce
- ½ cup lemon juice
- 3 Tbsp butter
- 1 Tbsp dried basil
- Garlic powder (dash)
- Onion powder (dash)
- 2 tsp cornstarch (mixed with water)
Directions:
- Preheat a pan and spray well with cooking spray.
- Sear the elk medallions for 4 minutes on each side. Remove from the pan and let rest.
- In the same pan, add the frozen squash rounds. Stir to deglaze the pan and heat the squash until warmed through. Set aside.
- In a small saucepan, add lemon juice and butter. Heat on low until the butter is melted.
- Add Dijon mustard and dried basil to the saucepan. Stir until well combined.
- Slowly add the cornstarch mixture, stirring continuously until the sauce reaches your desired thickness.
- Drizzle the sauce over the elk medallions and the squash rounds.
