Micah McKamie Recipes Seasonal

Lamb and Farro

with Braised Kale, Sweet Potato Puree, and Herbed Cannabutter

Anytime it starts getting cold I start craving Lamb. There is something about the heartiness and robust flavor of Lamb that really warms the soul. I particularly love Lamb in Middle Eastern Food. Their love of family and friends comes out at every meal. They sit on the floor with each other passing large trays of communal food. It is a loving, warm environment that fully engulfs you and leaves you forgetting the freezing temperatures of the Hindu Kush Mountains. So when January brings the gusty north winds that cut through every Oklahoman like a knife, this little dish keeps me warm with memories of faraway lands, spending holidays with Afghan locals, and eating like family for just one night.

Lamb and Farro with Braised Kale, Sweet Potato Puree and
Herbed Cannabutter


  • salt
  • pepper
  • cannabutter
  • 1 cup of butter
  • 7-10 grams of your favorite strain
  • 1/2 cup of fresh herbs (thyme, rosemary, sage, or garam masala) Fresh Herbs are not necessary if you prefer garlic, chive, or even a delicate saffron


  • 2 Tbsp olive oil
  • 2 cups chicken stock
  • 1/2 cup cut bacon
  • 1/4 cup diced onion
  • 1/4 cup diced garlic


  • 1 cup whole-grain farro
  • 1 cup golden raisins
  • 1/2 tsp cardamom
  • 2 cups sweet white wine (save the rest for dinner)
  • 1 Tbsp salted butter cold
  • sweet potato puree
  • 3 large sweet potatoes skin on
  • 1/2 cup olive oil
  • 2 Tbsp red curry
  • 2 Tbsp turmeric
  • 2 Tbsp salt (to taste)


  • 1/2 cup olive oil
  • 1/4 cup white balsamic
  • 2 Tbs salt
  • handful of fresh-cracked peppercorn
  • 1 Tbsp paprika
  • 1 diced onions
  • 3 garlic, smashed
  • 3 bay leaves

‘Marinate Lamb for 24 hours. Remove from marinade and Salt well. Heat oven to 375 degrees and place a sheet pan with a wire cooling rack on it in your oven.

Grind your cannabis coarsely with a hand grinder. Tip: A coffee grinder will finely pulverize the flower and ensure the effective straining of bad-tasting plant material.

Set your slow cooker to low, or somewhere around 160ºF. Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids.

You can also add a little water to help prevent scorching. Add butter and ground cannabis. Stir occasionally After about 3 hours, turn off the crockpot and wait for the butter to cool. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off slightly, pour it over the cheesecloth funnel and allow it to strain freely.

Once you strain the product add your fresh cut herbs and allow to finish infusing in the refrigerator. Tip: Squeezing the cheesecloth may push more bad-tasting plant material through.

Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out, but butter will need to refrigerate for about an hour before removing the water.

Cut Kale off the stock and into two pieces. Heat oil in a pan on low heat. Sauté onion, bacon, and garlic until golden. Add kale, chicken stock, salt, and pepper, cover with lid and leave to simmer on low until tender. Salt to taste.

Take whole grain Farro and place in boiling water until tender. Immediately remove and cool under cold running water. Cook golden raisins in white wine and cardamom until raisins have reconstituted, then add them to farro with cold butter. Mix until butter fully melts and salt to taste. Keep warm for plating.

Rub sweet potatoes with olive oil and salt and cover with tin foil. Bake sweet potatoes in foil until tender all the way through. Remove skin and place in blender. Pulse the machine while slowly adding boiling water until your puree is velvet smooth. Add red curry and turmeric powder and salt to taste. Keep warm for plating. Preheat your oven to 375 degrees and place a sheet pan with a wire cooling rack on it in your oven.

Heat a pan on your stovetop, adding olive oil once the pan is hot. Wait until oil gets hot enough to smoke a little and place lamb in pan. Leave for 2 minutes on each side or until all sides are evenly seared. Place the seared lamb on the wire rack on a sheet pan in your oven and cook until the internal temperature is 128 degrees.

Salt and pepper, as well as place a hearty slice of herbed canna-butter on top to allow it to melt slowly and cover this delicious lamb with herby THC goodness. Finally, allow the finished lamb loins to rest for five minutes on a cutting board to allow juices to properly settle.

See picture for plating.

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