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Lamb Meatballs with Coconut “Tzatziki”

Lamb Meatballs with Coconut “Tzatziki”

August 26th, 2016 | Lamb, Recipes

Ingredients for Lamb Meatballs

  • 1 1/2 pounds ground lamb
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 3 tbsp fresh mint, finely chopped
  • 3 tbsp fresh cilantro, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tsp ground coriander
  • 2 tsp fine sea salt
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1/4 tsp ground cayenne pepper

 

Ingredients for Coconut ‘Tzatziki’

  • 1 can full-fat coconut milk
  • 1 medium cucumber, seeds removed, finely chopped (about 1 1/2 cups)
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh cilantro, finely chopped
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • pinch of sea salt and pepper

 

Instructions

Put coconut milk in the fridge for at least 5 hours or overnight to solidify into coconut cream for the tzatziki.  Heat oven to 375° F with a rack placed in the middle of the oven.  Combine raw ground lamb with finely chopped onion, garlic, mint, cilantro and remaining ground spices.

Mix until thoroughly combined.  Roll into small balls, approximately 1 tbsp of the mixture per ball. Recipe will make about 40 meatballs. Place meatballs on foil-lined baking sheet and bake for 13-15 minutes or until center is no longer pink. While meatballs are baking, remove coconut milk from fridge and carefully open the can.

Scoop out the solid coconut cream into a bowl and set aside the remaining coconut water.  Slice cucumber in half long ways and scoop out central seeded region with a spoon and finely chop remaining cucumber meat.  Add cucumber, mint, cilantro, lemon zest, lemon juice and remaining spices to coconut cream and mix thoroughly.

If the consistency is too thick for you, add some coconut water from the can to the tzatziki to your liking. 8. Allow meatballs to cool for a few minutes and serve with coconut tzatziki.  Dig in immediately and enjoy!

 

Note: If prepping this dish for a dinner party ahead of time, the coconut ‘tzatziki’ can be kept in the fridge for a day or two in a sealed container.  The lamb meatballs can be formed the day before and refrigerated until cooked.  They should either be brought to room temperature before baking or an additional 3-5 minutes should be added to the bake time.  Enjoy!

 

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Paleo Lamb Rogan Josh

Paleo Lamb Rogan Josh

August 20th, 2016 | Lamb, Recipes

 

Ingredients

  • 2 lb. of lamb (Note – At least one pound should be ON THE BONE, that’s where all the flavor is!  It makes a HUGE difference, trust me!! I used 1 lb. of lamb stew meat and 1 lb. of lamb necks)
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 4 tsp of ground coriander
  • 4 tsp of ground cumin
  • 2 tsp of ground cinnamon
  • 2 tsp of paprika
  • 1 tsp ground cardamom
  • 1 tsp ground cloves
  • 2 tsp salt
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp ground black pepper
  • 3 tbsp coconut oil
  • 1 can (15 oz.) of full fat coconut milk
  • 15 oz. of water

 

Instructions

Heat coconut oil in a large pot.  Lightly salt and pepper the lamb meat and sear on high heat until all sides are brown, with a bit of a crust.  Do this in batches as you want even heat exposure when cooking the meat. After it’s all done, remove all the meat from the pot and set aside.

Cook onions in the lamb meat fat for ~2 minutes on high heat to soften them. Then add the garlic, ginger and the seared lamb back into the pot and mix briefly.  Finally, add all the ground spices and salt to the pot and stir all the ingredients together for about 1 minute.  Allow the spices to soak into the oil, that’s how the flavor really develops! Next add coconut milk and water to the pot.

Bring the mixture to a boil and then cover and reduce the heat to a simmer.  Simmer curry with cover on top for about 1 hour. Then remove top and cook for an additional 30-45 minutes in order to thicken the sauce.

Ladle into a bowl and enjoy!

 

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Acorn Squash with Ground Lamb & Kale

Acorn Squash with Ground Lamb and Kale

July 27th, 2016 | Lamb, Recipes

 

Ingredients

  • 2 acorn squash halved and seeds removed (cut ends off both sides so they sit flat on the surface)
  • 1 to 1 ½ lbs of ground lamb
  • 2 bunches of kale (washed, de-stemmed and chopped)
  • 2 large onions (chopped)
  • salt and pepper
  • cumin
  • coriander
  • 4 Tbsp coconut or palm oil for cooking

 

Instructions

Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.

While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking.

When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl.

Enjoy!

 

==> Discover How You Can Transform Your Life In 30 Days

Lamb Rogan Josh

Paleo Lamb Rogan Josh

December 2nd, 2014 | Eating, featured, Lamb

I love curry and I LOVE lamb… put those two together and magic happens!  This Paleo Lamb Rogan Josh is a very rich, creamy, flavorful Indian curry with a beautiful deep reddish brown color.   Keep Reading…

Lamb Meatballs and Coconut Tzatziki

Lamb Meatballs with Coconut ‘Tzatziki’

Lamb meatballs with mediterranean flavors like cumin, mint and coriander are an absolute favorite of mine!  But I’ve struggled to find the right sauce to go with them since tzatziki is normally dairy based.   Keep Reading…

Lamb Roast with Olives and Capers (Paleo/GF/DF)

Lamb Roast with Olives and Capers (Paleo/GF/DF)

January 24th, 2013 | Lamb, Recipes

This roast has lots of great flavors and is easy because you just stick it in the crockpot. We use the crockpot at least once a week because it makes dinner so much easier when you have busy day. If you are a person with a busy work schedule or a stay-at-home parent juggling kids AND trying to live a paleo lifestyle…the crockpot is a must. Make more than you need and have leftovers for the next day! Keep Reading…

Lamb Burgers caramelized onions avocado

Lamb Burgers with Carmelized Onions and Avocado

August 30th, 2012 | Lamb, Recipes

These burgers are quick, easy and taste delicious! We threw them on the grill and served them with caramelized onions, avocado and wrapped them in romaine lettuce.  To top it off, we served it with a side of mashed sweet potatoes (topped with goat butter and cinnamon).  Yum!

Ingredients

  • 1 lb grass-fed ground lamb or ground meat of choice
  • 1 head of romaine lettuce
  • 2 onions (sliced)
  • 1 avocado (sliced)
  • 1 bunch of parsley (finely chopped)
  • 1 tbsp of garlic powder
  • 1 tsp sea salt
  • ground pepper
  • coconut oil for cooking onions Keep Reading…
Acorn squash with ground lamb and kale

Acorn Squash with Ground Lamb and Kale

August 2nd, 2012 | Lamb, Recipes

Ingredients

  • 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a flat surface)
  • 1 to 1 ½ lbs of ground lamb
  • 2 bunches of kale (washed, de-stemmed and chopped)
  • 2 large onions (chopped)
  • salt and pepper
  • cumin
  • coriander
  • 4 Tbsp coconut or palm oil for cooking

Keep Reading…

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