Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4 rib (about 1 lb) 1 rack (about 1 lb) $19.49 on sale (reg. $23.99)
• Carrots 2 medium, cut in 1-inch chunks
• Parsnips (or extra carrots/potatoes) 2 small, cut in 1-inch chunks
• Yukon Gold potatoes 2 medium, 1-inch chunks
• Red onion 1 small, cut into wedges
• Olive oil 3 tbsp, divided
• Garlic 3 cloves, minced
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Ground cinnamon 1/4 tsp
• Kosher salt & black pepper 1 1/4 tsp salt total + pepper to taste
• Plain Greek yogurt 1/2 cup
• Lemon 1 (zest + 1 tbsp juice)
• Fresh parsley or cilantro 2 tbsp, chopped

Instructions

1. Heat oven to 450°F. Toss carrots, parsnips, potatoes, and red onion with 2 tbsp olive oil, half the garlic, 1/2 tsp salt, and a few grinds of pepper. Spread on a large sheet pan and roast 15 minutes.
2. Mix spices (cumin, coriander, paprika, cinnamon) with 3/4 tsp salt. Pat lamb dry; rub with 1 tbsp olive oil, remaining garlic, and spice mix.
3. Push vegetables to the sides; place lamb, fat side up, in the center. Roast 18–22 minutes to 125–130°F for medium-rare (or to preference). Optional: broil 1–2 minutes to deepen crust.
4. Rest lamb 8–10 minutes on a board. Meanwhile, stir yogurt with lemon zest and 1 tbsp juice; season with a pinch of salt.
5. Slice lamb into chops. Toss vegetables with chopped herbs. Serve chops over roasted roots with lemon-yogurt spooned alongside.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak, 8 oz each 2 steaks (about 1 lb total) $17.49 each on sale (reg. $18.99)
• Yukon Gold potatoes 3 medium, halved
• Brussels sprouts 10 oz, halved
• Olive oil 2 tbsp, divided
• Butter 2 tbsp, divided
• Shallot 1, finely chopped
• Fresh cranberries (or frozen) 1/2 cup
• Low-sodium broth (beef or chicken) 1/2 cup
• Red wine (or 1 tbsp balsamic vinegar + 2 tbsp water) 1/4 cup
• Garlic 2 cloves, minced
• Fresh thyme (optional) 2 sprigs
• Kosher salt & black pepper to taste

Instructions

1. Place potatoes in a pot of salted water. Boil until tender, 12–15 minutes; keep hot.
2. Preheat grill to medium-high (or heat a cast-iron skillet over medium-high). Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper.
3. Pat steaks dry; season generously with salt and pepper and lightly oil.
4. Grill/sear steaks 3–4 minutes per side to 125–130°F for medium-rare (bison cooks fast). Transfer to a plate to rest 8 minutes.
5. Make sauce: in a skillet over medium heat, melt 1 tbsp butter. Sauté shallot 1–2 minutes. Add cranberries; cook until they start to burst. Deglaze with red wine (or balsamic + water), scraping browned bits; add broth and thyme. Simmer 3–5 minutes until syrupy. Whisk in remaining 1 tbsp butter; season to taste.
6. Char sprouts: grill in a basket 6–8 minutes, tossing, or pan-sear 5–7 minutes until browned and just tender. Splash with a little vinegar or broth to brighten, if desired.
7. Drain potatoes. Smash with garlic, a splash of cooking water, 1 tbsp olive oil (or extra butter), salt, and pepper to taste.
8. Serve steaks topped with cranberry-shallot sauce alongside smashed potatoes and charred Brussels sprouts.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $10.49 on sale (reg. $10.99)
• Yellow potatoes 2 medium, 1/2-inch dice
• Onion 1 small, diced
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, grated
• Tomato paste 2 tbsp
• Diced tomatoes or water 1/2 cup (as needed for simmering)
• Spinach (fresh or thawed frozen) 4 cups fresh or 2 cups frozen, squeezed dry
• Garam masala 2 tsp
• Ground cumin 1 1/2 tsp
• Turmeric 1/2 tsp
• Red pepper flakes (optional) 1/4–1/2 tsp
• Kosher salt & black pepper to taste (start with 1 tsp salt)
• Neutral oil 1 1/2 tbsp
• Cilantro & lemon wedges for garnish
• Warm naan (optional) 2 pieces

Instructions

1. Heat oil in a large skillet over medium-high. Add lamb; cook, breaking up, until browned, 5–6 minutes. Spoon off excess fat if needed.
2. Add onion, garlic, and ginger; cook until translucent, 3–4 minutes.
3. Stir in garam masala, cumin, turmeric, and red pepper flakes; cook 30–60 seconds until fragrant. Add tomato paste; cook 1 minute.
4. Add potatoes, 1/2 cup diced tomatoes or water, and 1 tsp salt. Stir, cover, and simmer over medium, 10–12 minutes, stirring occasionally, until potatoes are just tender; add a splash of water if dry.
5. Fold in spinach; cook 2–3 minutes until wilted/heated through. Adjust salt and pepper; squeeze in lemon to brighten.
6. Rest 2 minutes to meld. Garnish with cilantro. Serve as-is or with warm naan for scooping.