A CLEAN Program favorite recipe

Our wonderful friend and neighbor Betsy turned us on to this wonderful lamb recipe from the Clean book. We ate it for a Sunday night dinner before starting the actual program, and everyone loved it.  It was so flavorful! Any cut of lamb, a roast or chops can be used. It’s seared lamb with aromatic herbs and spices served with greens and a yummy quinoa salad. Super easy to make.  Try it out and let us know what you think:). The recipes are found in Dr. Junger’s older and updated versions of the Clean. The Moroccan Lamb is on page 271 of the Updated Clean, and the Quinoa Salad is on page 260 of the original book.

Just in case you dont have the older version of the Clean book, here is the recipe for the Quinoa Salad

Quinoa Tabbouleh

2 cups cooked quinoa
1/4 cup parsley
1/4 cup currents
1/4 cup chopped raw almonds
1/2 cup diced carrot
1/4 cup minced fresh mint
1/4 cup red onion finely chopped
1/4 cup lime juice
1 t. honey or agave nectar
1/2 t. or more to taste ground cumin
1 teaspoon sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for 20 before
serving to allow flavors to blend.

All CLEAN! Lamb, quinoa, seasonal garlicky green veggies and squash saute.










Chef Betsy with her CLEAN lamb and quinoa side dish. Peggy made some yummy green beans, broccoli and squash saute. A perfect Sunday afternoon linner!

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