What person are you?
Wait… that sounds weird… what do you have to safely deliver to Thanksgiving day?!
Unless you’re wearing the chef’s apron (which probably most of you are!) you’re a guest. Which can also be equally as fun without having the earth, the moon and the turkey on your shoulders.
So maybe you’re the dessert person. Or maybe you’re the side person… but hopefully you’re the appetizer person! And if you are… put down that darn lays bag and tub of store bought dip!
My favorite appetizer to any GOOD evening is tacos and an ice cold beverage. Good night’s always start off with tacos, am I right?! Tacos and margaritas are like the ultimate insurance and kick off memories that will be made and talked about for months to come.
Thanksgiving should be no different. And if you’re the appetizer person you get to make this happen. If you’re the chef… I would suggest squeezing these in between your pumpkin pie and mashed potatoes because nothing says festive like a Thanksgiving Taco!
The taco is filled with a ton of Thanksgiving flavors! Including brussel sprouts, pomegranate aerials, rosemary, roasted cranberries and lamb! Yes, lamb! I think we all can agree by the end of black Friday we are turkey-ed out to the extreeeeme. So start the festivities off with lamb and maybe you will be able to eat your turkey leftovers for three days instead of two!
I have teamed up with the American Lamb Board and Flatout Flatbread to bring you an amazing recipe that is great for Thanksgiving and also for your conscious. Not only does the recipe taste delicious but it is made with wholesome ingredients that give back to those in need.
I love making every meal matter and the American Lamb Board and Flatout Flatbread are helping me do that! They are donating $1 to No Kid hungry for each new Facebook follower, recipe shared of Friendsgiving post that includes #FlatoutLamb and #Friendsgiving. They’re also giving away a number of fun prizes, including an ultimate Holiday Feast to one lucky winner. More information about the campaign, recipes, and tips can be found at their CeLAMBrate Friendsgiving page.
So, this Thanksgiving eat every bit knowing you helped put food on someone in need’s table.
1 Large shoulder cut of lamb
8 Cloves of garlic
1/2 Teaspoon of freshly cracked pepper
1 Teaspoon of kosher salt
1/4 Cup of olive oil
2 Tablespoons of freshly minced rosemary
4-6 Flatout Flatbread Garlic Fold It’s warmed
3 Cups of fresh cranberries
1-2 Tablespoons of adobo chipotle chili liquid from can (found in latin food section)
3 Tablespoons of olive oil
3 Tablespoons of brown sugar
1 Tablespoon of fresh orange zest
1 Cup of pomegranate aerials
2 Cups of thinly sliced brussel sprouts
1 Cup of chopped pecans
1 Cup of blue cheese crumbles optional
Preheat oven to 350 degrees Fahrenheit.
On a baking sheet mix together cranberries, adobo canned chili liquid, brown sugar, orange zest, and olive oil. Bake for 25-30 minutes of until all cranberries have bursted. Remove from oven and crust with a fork. Transfer cranberries and liquid to a bowl for toppings.
Prepare lamb in large casserole baking dish. In a small bowl add olive oil, garlic, rosemary, salt, and pepper. Whisk mixture and massage into lamb piece. Bake lamb for 1.5 – 2 hours or until the internal temperature reaches 135-140 degrees for medium = 25 minutes per pound. Remove lamb, tint with foil and let rest for 10 mins.
Cube lamb and place in warmed flat bread garlic fold it’s. Top with roasted cranberries, pomegranate aerials, brussel sprout slices, pecans, and blue cheese crumbles.