Cold Lamb & Carrot Salad

I know you're looking at this and saying, "I don't see any carrots!?" Well there actually are, about four to be exact. They have just been beautifully disguised with the magical redness of beets! This deliciously delectable dish is outta sight! 

Ingredients: Cook time 20 minutes      Serves 4 

2 Marinated grass fed organic Lamb Shoulders

1 Tbsp Fat Works Tallow

1 Small jar of marinated organic Artichoke Hearts

4 Large raw organic Carrots

1 medium (ripe) organic Beet

1 Cup organic sprouted Quinoa

1 Cup free range organic Chicken Broth

1/2 Organic Red Onion

1 Clove organic Garlic

1 Cup Pastures of Eden Feta

1/2 Organic Lime (dressing)

1 Tbsp Coconut Vinegar

Pinch of organic cilantro (garnish)



Step 1

Set skillet to medium heat. Let Tallow melt fully. Cook Lamb Medium. Let cool in fridge.

Step 2

Bring chicken broth to a boil. Add quinoa. Let set on medium heat until fully puffed. Let cool in fridge.

Step 3

Put all fresh vegetables in food processor. Put chopped veggies in bowl. Squeeze lime. Add coconut vinegar. Add Feta. Stir.

Step 4

Cut cold lamb into desired pieces. Place on top of carrot salad. Garnish with cilantro.