Lamb One-Pot

Along with oats, lamb is one of the most beneficial – and often overlooked – foods for breastfeeding moms. High in iron, protein, and omegas, it’s excellent for baby’s brain development. For this recipe, we like to use a classic rack of lamb, and we always look for lamb from New Zealand.

Butters, Kids, New Moms, Seasonings

Lamb One-Pot

PREP TIME30 minutes
COOK TIME 1.5 hours
REST TIME 30 minutes


  • 2 tablespoons of Golden Butter
  • 1 tablespoon of Kitcheri Blends with Benefits
  • 1 rack of lamb
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 chopped leek
  • 1 cup of peeled and cubed sweet potato
  • Handful of mint leaves
  • Handful of olives
  • 1 cup chopped tomatoes
  • 2 cups of bone broth or stock


  1. Preheat oven to 375F.
  2. Rub Kitcheri blend into lamb and season with salt and pepper.
  3. In a Dutch Over or heavy bottomed pot over medium heat, brown the lamb for about 3-4 minutes each side. Set aside.
  4. In the same pot, add Golden Butter, then celery, carrots, and leek, and cook for about 5 minutes, stirring occasionally.
  5. Add remaining veggies, lamb, stock, and mint.
  6. Cover, and cook for about 45 minutes; turn lamb; cook for 30 more minutes till lamb falls off the bone.
  7. Enjoy over white basmati rice or mashed parsnips.
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