Sunday Brunching with American Lamb

3 lb lamb shoulder, trimmed and cut into small cubes

3 minced garlic cloves
1 tbsp smoked paprika

1 tbsp cumin

1 tbsp chili powder

1 tbsp dried parsley

1 tbsp salt and pepper

1 lemon, juiced

Marinate for all ingredients in a bowl covered with plastic wrap for 4 hours. Set a flat top cast iron on high heat, drizzle avocado oil, and cook meat for 10 minutes, flipping halfway through (or until internal temperature is 150 degrees). Serve with pita, tzatziki, chopped tomatoes, castelvetrano olives, spring greens and green onions.

2 lb lamb shoulder, trimmed

2 tbsp avocado oil

2 sweet potatoes, cubed

2 red potatoes, cubed

1 bell pepper, cubed

1 head of broccoli, chopped

1 tbsp garlic powder

1 tbsp dried thyme

1 tbsp paprika

1 tbsp ancho chile powder

1 tbsp salt and pepper

4 eggs

Put the lamb in a crockpot with the seasonings and a splash of water for 6 hours on high. Shred and set aside.

In a large sauté pan, add avocado oil, cubed potatoes, salt and pepper, and cook until tender (might add a splash of water and put a lid on top to create steam and cook the potatoes faster). Add the peppers and broccoli, and sauté for 4 – 5 minutes. Crack the eggs equally apart and cook for 4 – 5 minutes.