15 minutes-DONE! Season your lamb, sear it on a VERY hot pan, then turn down the heat for the remainder of the time... be careful not to overcook. Grass-fed meats are leaner and therefore cook faster! simultaneously broiling tomatoes. Give the lamb a few minutes to rest before you cut into it. Once the tomatoes begin to pop, they are done. Toss the tomatoes with balsamic vinegar, fresh garlic. The hot tomatoes steam the garlic to perfection.
The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!