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I made jerk lamb roast on the rotisserie last night, and then I added roasted potatoes, rainbow carrots and bok choy from two meals last week. I used Korean red pepper paste to deepen the flavors in my pot roast & the broth for this lunch. Whaddya think?
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2432 kcal
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Fat: 97.31g | Prot: 132.70g | Carbs: 273.71g.
Breakfast: Starbucks Nitro Cold Brew Vanilla Sweet Cream. Lunch: Celery , Carrots, Mature Onions, Chinese Cabbage (Bok-Choy, Pak-Choi) , Annie Chun's Gochujang, Roasted Potato, Lamb (Lean Only, Trimmed to 1/4" Fat, Choice Grade) . Dinner: Brownie, Stewart's 2% Milk, Potbelly Meatball Big. Snacks/Other: Synergy Gingerberry Kombucha (Bottle). more...
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 Comments
I think you need to be more kind to the lamb and not call it jerk, it was just being a little spicy. I kid, I kid. Oh wait, that's not lamb. Seriously though, it looks amazing. That broth looks super flavorful and the lamb looks tender. Broth is such an investment of time, but it's so good.
06 Apr 21 by member: Katsolo
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06 Apr 21 by member: C0bby
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I would eat that every day!. Looks soooo good!
06 Apr 21 by member: gastropod
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lol thank you. This broth requires no extra time really, because it’s the “pot liquor” or drippings from the crockpot roast I made last week. I suppose your right about making broth from scratch. I dislike storing the scraps in the freezer/they take up space I could be using for other stuff. I think your broth statement triggered me a little, lol. I’m just stressing out going through the steps in my head! It seems more straightforward than it is, but it is not.
06 Apr 21 by member: carmineisvelvet
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07 Apr 21 by member: ridemariel
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Yup , looks super delicious 😋
07 Apr 21 by member: HealtyChoices
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