Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4-Rib (about 1 lb) 1 rack (about 1 lb) Sale $18.49 (was $23.99) — using 1 rack
• Carrots 4 medium, peeled and cut into thick batons
• Olive oil 2.5 tbsp, divided
• Garlic 3 cloves, minced
• Fresh rosemary 1 tbsp, finely chopped
• Dijon mustard 1 tbsp
• Lemon (zest and juice) 1 lemon
• Couscous 1 cup dry
• Fresh parsley 1/4 cup, chopped
• Salt and black pepper To taste

Instructions

1. Heat oven to 450°F. Line a sheet pan. Pat lamb dry; season all over with 1 tsp salt and pepper.
2. Make herb paste: mix garlic, rosemary, Dijon, lemon zest, 1 tbsp olive oil, pinch of pepper.
3. Toss carrots with 1 tbsp olive oil, salt, and pepper; spread on sheet pan. Roast 10 minutes while you sear the lamb.
4. Sear lamb: Heat an oven-safe skillet over medium-high with 1/2 tbsp oil. Sear rack fat-side down 2–3 minutes until browned. Turn off heat. Brush herb paste over the meaty side.
5. Roast: Move skillet to oven (or place lamb on the sheet with carrots). Roast 12–15 minutes for medium-rare (130°F). Rest 8–10 minutes, tented.
6. Couscous: Bring 1 1/4 cups salted water to a boil. Stir in couscous, cover, remove from heat, and steam 5 minutes. Fluff with fork, add chopped parsley and 1–2 tbsp lemon juice, adjust salt.
7. Slice rack into chops. Serve with lemon-parsley couscous and roasted carrots; drizzle any pan juices over the lamb.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz Sale $9.49/lb (was $10.99) — using ~12 oz (~$7.12)
• Bulgur wheat 3/4 cup dry
• Olive oil 2 tbsp, divided
• Yellow onion 1 small, finely diced
• Garlic 3 cloves, minced
• Canned diced tomatoes 1 cup (with juices)
• Water or broth 1 1/4 cups
• Baby spinach 3 cups, roughly chopped
• Ground cumin, sweet paprika 1 tsp each
• Ground cinnamon, red pepper flakes (or Aleppo) 1/4 tsp each (to taste)
• Salt and black pepper To taste
• Fresh parsley and mint 2 tbsp each, chopped
• Lemon 1/2, juiced
• Plain yogurt (optional) 1/2 cup for serving
• Pine nuts (optional) 2 tbsp, toasted

Instructions

1. Warm 1 tbsp oil in a large skillet over medium-high. Add lamb, 3/4 tsp salt, cumin, paprika, cinnamon, and pepper flakes. Cook, breaking up, until browned, 4–5 minutes.
2. Add onion and garlic; cook 2–3 minutes until softened. Stir in bulgur to toast 30 seconds.
3. Pour in tomatoes and water/broth. Bring to a boil, reduce to a gentle simmer, cover, and cook 12–14 minutes until bulgur is tender and most liquid is absorbed.
4. Off heat, fold in spinach, herbs, remaining 1 tbsp oil, lemon juice, and black pepper. Cover 2 minutes to wilt.
5. Taste and adjust seasoning. Top with yogurt and toasted pine nuts if using. Serve hot.

Ingredients

• Simple Truth® Natural Lamb Shanks 2 shanks (~1 lb each) Sale $8.49/lb (was $8.99) — using 2 shanks (~2 lb) ≈ $16.98
• Olive oil 1 tbsp
• Yellow onion 1 large, sliced
• Garlic 4 cloves, sliced
• Butternut squash 1 small, peeled and cubed (about 4 cups)
• Carrots 2 medium, cut into 1-inch pieces
• Canned chickpeas 1 (15 oz) can, drained and rinsed
• Crushed tomatoes 1 cup
• Low-sodium chicken or vegetable broth 1 cup
• Dried apricots (optional) 1/3 cup, chopped
• Spices: cumin 1.5 tsp, coriander 1 tsp, smoked paprika 1 tsp, turmeric 1/2 tsp, cinnamon 1/2 tsp, ground ginger 1/2 tsp As listed
• Salt and black pepper To taste
• Fresh cilantro 2 tbsp, chopped (garnish)
• Couscous (for serving) 1 cup dry

Instructions

1. Season shanks generously with salt and pepper. Heat oil in a large skillet over medium-high and brown shanks 3–4 minutes per side. Transfer to slow cooker.
2. To the slow cooker, add onion, garlic, squash, carrots, chickpeas, crushed tomatoes, broth, apricots (if using), and all spices. Stir, then nestle shanks into the mixture.
3. Cook on Low 7–8 hours or High 4–5 hours, until shanks are very tender and pulling from the bone.
4. Before serving, skim excess fat if desired. Adjust salt, pepper, and brightness (add a squeeze of lemon if you like).
5. Couscous: 10 minutes before serving, bring 1 1/4 cups salted water to a boil. Stir in 1 cup couscous, cover off heat 5 minutes, then fluff.
6. Serve shanks and sauce over couscous. Garnish with cilantro.