FreeFrom Braised lamb with fresh rosemary and thyme
This is a very simple dish which depends, for its delicious flavour, on the fresh herbs, so do not stint. You can use dried herbs (the taste is often more concentrated) but it will lose a little of its lovely freshness. I also think that the coconut oil adds to the flavour of the dish but you can use olive oil and it will still be delicious.
1 1/2 heaped tbsp coconut oil or 3 tbsp olive oil
Heat 1 tablespoon coconut oil or 2 of olive oil in a heavy, deep pan and add the onions, squash and lamb and cook fairly briskly for 3 – 4 minutes.
Season to taste with sea salt and freshly ground pepper and serve with a root vegetable and a green vegetable or salad.