Pierce lamb all over with knife and place one garlic clove in each of the 12 holes. Generously salt and pepper lamb, rub with chopped garlic and sprinkle with rosemary. Place in roasting pan and bake at 350º for approximately 2 1/2 hours. After baking, remove lamb from pan and keep warm.
Cream of Chestnut Soup (vegan style) 4 oz bag ‘Chestnut Chips’ 4 cups water 1 carrot (7 baby carrots) 1 celery stalk 1 medium onion 1 clove of garlic 1/4 teaspoon nutmeg 1/4 teaspoon thyme Chop vegetables and garlic and place in 4 cups of water in large saucepan. Cover and bring to boil. Reduce heat to simmer, maintaining a low boil. Add ‘Chestnut Chips’ and continue to low boil for 20 minutes. Carefully remove to blender. If short on liquid, add water to make an even 4 cups…
For Raw Hummus: 2 cups of zucchini 1 clove of garlic 1 tsp. of cumin 2 tbsp. of lemon juice 1 cup hulled sesame seeds Place all ingredients in your NutriBullet tall cup and extract. Keep blending until you reach your desired consistency. Adjust seasonings to your liking, and enjoy.
Asian Salad Dressing 1/2c. rice wine vinegar, 2T olive oil, 3T sesame oil, 2T soy sauce, juice of half or whole lemon (to taste), 1T agave nectar, 1t ginger, grated on a micro plane, 1 clove of garlic, passed through garlic press or grated on a micro plane, 1t toasted sesame seeds fresh ground pepper (and maybe a pinch of salt, but soy sauce is salty so taste first!)