Mint and Yogurt dip:
- 6 oz of plain Greek yogurt paleo diet: coconut cream
- 2 Tbsp fresh chopped mint
- 1 small garlic clove minced
* You can serve this with a side of steamed vegetables instead of couscous for a paleo diet friendly option.
Prepare the marinade:
In a small bowl mix 3 Tbsp. olive oil, ground cumin, oregano and crushed red pepper.
Place rack of lamb in a rectangular glass dish. Coat both sides of the lamb with the spice/herb mixture. Cover and allow to marinate in the refrigerator for about 3-4 hours. You can leave it to marinate overnight too.
Prepare the yogurt sauce:
Cooking the lamb:
Heat remaining olive oil in a large pan over high heat and brown meat on both sides, about 4 minutes per side.
Turn heat down to medium and cook until the internal temperature of the meat is about 120° F.
Remove lamb from pan and place on a cutting board or glass dish. Cover and allow to rest for about 5-10 minutes.
Slice lamb into individual portions between the ribs bones into single chops.
Serve with mint yogurt dip. A side of couscous and steamed carrots make great side dishes.¼
Note:
For the couscous, make according to package instructions.
The steamed carrots are very simple. Peel and slice the carrots into ¼ inch slices. Place them in a sauce pan with about 1 inch of water. Simmer on medium heat until tender. Add more water if needed. Check with a fork for tenderness. Drain and serve with a sprinkle of dill and butter.
Calories: 616kcal | Carbohydrates: 3g | Protein: 22g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 96mg | Sodium: 95mg | Potassium: 339mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 0.5mg | Calcium: 95mg | Iron: 3mg