Gut - Lamb Tacos
4 ounces ground lamb (flatten into 1 patty, 1⁄2 inch thick)
2 tablespoons extra virgin coconut oil
1 medium summer (yellow) squash
1⁄4 cup minced onions
1 clove garlic, minced
1 tablespoon taco/fajita seasoning
Sea salt to taste
Romaine lettuce (to use as taco shells), or brown rice tortillas
1⁄4 cup minced red onions
Freshly chopped cilantro (a few tablespoons)
Freshly made guacamole
Handful of sprouts, for garnish
Heat a large sauté pan over high heat. Melt the coconut oil and continue to heat until the oil is lightly smoking. Add the lamb patty and allow one side to brown for 3 minutes and then flip. Once the lamb is flipped, add the squash, onion, garlic, and taco seasoning. Stir well to incorporate all the ingredients.
Continue to cook until the lamb is cooked through and the vegetables are soft. Taste and season with sea salt. Arrange a few romaine leaves or brown rice tortillas on a plate. Cover with the lamb and vegetables. Top with red onions and fresh cilantro. Add guacamole and garnish with fresh sprouts (optional).