Greek Lamb Loaf: New Twist on an Old Fave

by Sarah Main Course, RecipesComments: 3

lamb loafLast Thursday, Cat Raymond of The Farm-to-Consumer Legal Defense Fund stopped by my house for lunch.    Cat and I go way back.    In my early days as a Weston A. Price Foundation Chapter Leader, she was one of the first gals to attend a traditional cooking class in my home.

My oh my how far we have come!   I now conduct my cooking classes via videoblog for a whole lot more than the 30 people who could jam into my kitchen and family room and she spends her days saving family farms from the jaws of the FDA and the USDA!    Not bad for a couple of gals who enjoyed munching homemade raw butter fudge together back in 2004!

Cat now splits her time between Washington D.C. and St. Petersburg FL, so I get the priviledge of being her local Chapter Leader at least a few months a year!

As I posted on my Facebook page, our lunch consisted of organic baby green salad with pepitas and homemade ranch dressing, organic Yukon Gold potatoes roasted in duck fat (you KNOW I love you if  I serve you veggies roasted in my coveted duck fat!), and Greek lambloaf.

Here’s the lamb loaf recipe for those of you who asked for it.   It really is a very flavorful twist on basic meatloaf made with grassfed ground beef.

There are a number of small farms available to source grassfed ground lamb to make your lamb loaf, by the way.

The Weston A. Price Foundation just came out with its most recent Shopping Guide, which is a handy little brochure that lists many places to mail order hard to find items for reasonable prices.

These must have guides only cost a few dollars, so contact the Weston A. Price Foundation today to get a few copies mailed to you for yourself and family/friends who have made a New Year’s Resolution to finally get healthy!

Greek Lamb Loaf

Ingredients

1 lb ground grassfed lamb (where to find)

1/4 tsp nutmeg (where to find)

1/8 tsp ground cinnamon (where to find)

3/4 tsp sea salt

1/4 tsp ground green peppercorns (where to find)

1 small onion chopped and sauted in butter until soft (substitute 1 tsp onion powder if in a hurry)

2 free range eggs, beaten

3/4 cup soaked, cooked white basmati rice (where to find)

Instructions

Mix all ingredients and cook at 350 F/177 C for about 45 minutes until browned and crispy on top.   Serve lamb loaf with Yukon Gold potatoes roasted in duck or chicken fat and an organic green salad topped with pepitas and homemade ranch dressing.

Be sure to refrigerate any lamb loaf leftovers.

Sarah, The Healthy Home Economist

Picture Credit

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