We don’t do diets.
Not at the New Year. Not for the beach. Not if you call it a “lifestyle change.” Not if you fucking paid us.
Instead, we both take a nutritional approach called Normal Eating and it’s pretty radically changed our relationships with ourselves, our food, and our bodies. The TL;DR of it all is that we know our bodies are smarter than the marketing douchebags trying to make us feel bad about liking cake so they can sell more fat-free, sugar-free, cake flavored yogurt that doesn’t actually contain any food. Instead of preordaining some dietary lifestyle as the “right” way to eat, we just eat things that make us feel good (whatever good means for that day) and trust our bodies to make up for our mistakes.
Some days Normal Eating means giving ourselves explicit permission to eat comforting foods, stuff that’s more about letting ourselves relax and enjoy than it is about nutritional completeness. Other days we want stuff that is as much function as it is form, food that make us feel like a goddamned super hero.
Lamb makes us feel like we’re invincible. It satisfies our hunger in a way other proteins don’t and, more importantly, it tastes good. Really fucking good. It’s lean and mild, but just gamey enough to let you know you’re not eating beef. It’s also incredibly nutrient dense, loaded with B vitamins, Selenium, and fucktons of Omega-3 fatty acid.
Just like steak, it’s important to buy grass fed lamb. It tastes better, it contains infinitely more things your body can turn into uppercuts, and it almost always means a better life for the animals. Because it can be a little pricey, we like to buy ground lamb. It’s only a dollar more per pound than ground beef, and a little bit less intimidating than chops or a giant rack of lamb.
The best application for ground lamb is Lamburgers. They’re half burger, half succulent meatball. They come together really quickly, making them the perfect choice for a weeknight dinner on a shitty, cold day. Loaded with lemon, shallots, and rosemary, they’re great with a herbed mayo and arugula on baguette or with a pile of greens and crisp, roasted potatoes.
- 1 lb Ground Grass Fed Lamb
- 1 Shallot, finely diced
- 1 Lemon, Zest and Juice
- 1 tsp Rosemary, finely chopped
- 1 tbsp Soy Sauce
- 4-6 cranks Black Pepper
- 2 tbsp Olive Oil
Begin to heat a cast iron skillet over medium-high heat.
In a medium sized bowl, combine the Lamb with diced Shallot, Lemon Zest, Lemon Juice, Rosemary, Soy, and Black Pepper. Working quickly, evenly portion into small-ish patties about an inch and a half tall. We use an icecream scoop and it always works out great.
Add Olive Oil to the skillet. Once the oil is shimmery, drop each Lamburger into the pan and leave them the fuck alone so they can develop a crispy, delicious crust.
After about a minute and a half, flip the burgers. Cook on the second side for another minute. Serve hot, or make the night before and have the most best brown bag lunch with couscous and greens.