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Minty Sauce with Lamb – using half-the-lamb mix

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Minty Sauce with Lamb – using half-the-lamb mix

Super simple weeknight “comfort food” dinner using Half the Lamb Freezer Mix! You can make this completely dairy-free, using almond milk and vegan yogurt. (We are partial to Kite Hill… just sayin’) With the lamb mix made ahead, you can just throw together some pasta or leftover rice, and whisk together the sauce in minutes. Dinner done!

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Here’s How

In a pot on low heat, add about half of the almond milk. Add garlic and cook until garlic is tender. Add freezer lamb mix and with the heat low, allow it to thaw in the milk. Cook until heated through. I forgot to add my frozen peas, but they go in there too.

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In a separate skillet or bowl, whisk together yogurt with remaining milk.

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When smooth, add in the lamb mix. Stir in mint.

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Minty Sauce with Lamb

Serve this sauce stirred into pasta, or poured over rice, potatoes, or anything you like.

Ingredients

  • 1 1/2 cups almond milk
  • 1-2 cloves garlic, minced
  • freezer lamb mix, one pack
  • 1 cup frozen peas
  • 6 oz greek yogurt, or dairy-free greek yogurt
  • 1/2 cup mint, torn

Method

In a pot on low heat, add about half of the almond milk. Add garlic and cook until garlic is tender. Add freezer lamb mix and with the heat low, allow it to thaw in the milk. Cook until heated through. Add frozen peas. In a separate skillet or bowl, whisk together yogurt with remaining milk. When smooth, add in the lamb mix. Stir in mint.

Serve over rice, pasta, potatoes, whatever you like!

Enjoy!

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