Yield 4-6 servings
My new favorite thing! The Lamb and San Marzano combo is sweet and earthy and when set over the Potato-Cauliflower Purée is pure heaven. For picky eaters...the cauliflower is impossible to taste and adds a silkiness to your average mashed potato side.
Add broth to leftovers to make soup, too! Or bake with layered root vegetables for a dreamy Shepherd's Pie.
1 lb ground lamb
1 tsp oil
2 yellow onions, chopped
8 cloves garlic, divided and half sliced thinly
3 carrots, trimmed and sliced into ¼ inch rounds
1 28-oz can San Marzano tomatoes, whole in pulp
2 bay leaves
1 Tbsp dried thyme
1 Tbsp cumin seeds (or ground cumin)
1 tsp salt and pepper
3 Tbsp tomato paste
½ head cauliflower, broken up into 4 chunks (they do not need to be the same size)
5 Yukon gold potatoes, washed and cubed
4 Tbsp unsalted butter
1 cup half and half or sour cream (whatever you have on hand)
1 cup parmesan cheese
Salt and white pepper to taste*
*If you don’t have white pepper, black pepper will work just fine!
For leftovers, combine both the lamb + tomatoes and the purée into a large pot, add water or stock to loosen a bit and heat. Serve as a hearty soup with some crusty bread.
Recipe by Vie at https://getvie.com/free-meal-plans/