Recipes — lamb broth

INGREDIENTS POMEGRANATE SALAD: one packet rocket small bunch parsley, roughly torn small bunch mint, roughly torn small bunch chives, roughly chopped seeds of one pomegranate 1 tbsp of olive oil  1 teaspoon of lemon 1 tbsp of balsamic vinegar  pinch of salt LAMB: 1 large rack of lamb, cut in half with 3 bones per serving Salt and pepper, to taste 2 tablespoons olive oil 4 tablespoons of gluten free crumbs 1 tablespoon of Broth fo life Lamb Bone Broth 7 tablespoons grated parmesan, roughly 1/2 cup 1 sprig parsley 1 sprig thyme 1 sprig coriander 1 sprig rosemary 2...

INGREDIENTS 500g lamb mince 1 egg, lightly beaten 1/2 cup fresh breadcrumbs (we used CeresOrganics jasmine rice crumbs for a gluten free option) 2 garlic cloves, crushed 2 teaspoons dried Italian seasoning 1/2 cup finely chopped fresh flat-leaf parsley leaves 1/2 tablespoons of Broth of Life Lamb Bone Broth 2 teaspoons finely grated lemon rind 100g feta, crumbled 2 tablespoons olive oil Mixed green salad leaves, to serve Lebanese cucumber, to serve tomato medley punnet, to serve feta cheese, to serve kalamata olives, to serve METHOD In a large mixing bowl place mince, egg, breadcrumbs, garlic, Italian seasoning, parsley, lemon rind, Broth...

INGREDIENTS LAMB KOFTA 400g canned white beans, drained & rinsed 1 tablespoon of lemon juice 2 tablespoons of fresh oregano leaves 2 tablespoons of olive oil 1/2 cup fresh breadcrumbs (we used GF variety) 2 tablespoons of milk 3 teaspoons of Broth of Life Lamb Bone Broth 600g of ground lamb mince 1 teaspoon of ground allspice 1/3 cup fresh oregano leaves, extra chopped coarsely 100g fetta, crumbed 1 baby cos lettuce, trimmed, leaves separated BEETROOT TZATZIKI 200g beetroot peeled, grated coarsely 1 cup of Greek yoghurt 2 tablespoons chopped fresh mint 1 clove of garlic, crushed 1 tablespoon finely grated lemon...

INGREDIENTS 1.5kg – 2kg grass-fed lamb shoulder 3 garlic cloves, peeled 1 handful of fresh rosemary 1/4 cup filtered water 1 teaspoon Broth of Life dehydrated beef broth or lamb broth Sea salt and pepper, to taste SEASONAL GREENS 2 tablespoons cold-pressed extra virgin coconut oil, melted 2 zucchinis, cut into 5cm thick chips 1 head of broccoli, roughly sliced 20 Brussel sprouts, sliced 2 baby fennel bulbs, thinly sliced 1/2 teaspoon sea salt 1/2 teaspoon chilli flakes 60g rocket leaves 1 avocado, diced 2 tablespoons pomegranate seeds   METHOD On the base of a slow cooker, lay the garlic cloves and fresh rosemary....