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Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Recipe: Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables

High quality, lean lamb cutlets aren't only delicious, they are packed with protein and bursting with iron, zinc and vitamin B12. Enjoy Al Fresco with these roasted vegetables for a light, well rounded evening meal.

Greek Style Lamb Cutlets Ingredients:

Greek Style Lamb Cutlets:

  • 8 small lamb cutlets
  • 4 cloves of garlic, peeled
  • Small handful fresh mint, finely chopped
  • Small handful fresh parsley, finely chopped
  • 2 tbsp chopped anchovies
  • Juice 1 lemon
  • 4 tbsp olive oil
  • Black pepper

Roasted Vegetables:

  • 20 – 30 vine ripened cherry tomatoes,
  • 1 courgette, chopped into ½ cm thick rounds
  • 1 onion, chopped into wedges
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • Sea Salt
  • Black Pepper

Greek Style Lamb Cutlets How To:

Preheat the oven to 160C / 325F / Gas Mark 4

To season the lamb cutlets, crush the garlic in a mortar and pestle with the mint, parsley and a little salt. Whisk in the olive oil and lemon juice, then finally stir in the anchovies and a little freshly ground black pepper. Rub the mixture into the lamb chops, then leave to marinade.

Scatter all of the vegetables into a roasting dish. Combine the garlic with the olive oil, then drizzle over the vegetables. Season well with salt and pepper and the oregano. Place into the oven and leave to roast for around 40 minutes.

About 10 minutes before serving, heat a large pan over a high heat with a little olive oil. When really hot, throw in the lamb chops and cook for 2 – 3 minutes each side (for medium). Remove the vegetables from the oven and serve with the lamb.

Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Recipe: Spiced Beef Kofte with a Pomegranate Glaze

Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Spiced Beef Kofte Ingredients:

For the Beef Kofte:

  • 350g lean steak mince (ground beef)
  • 1 egg, beaten
  • ½ an onion, finely chopped
  • 1 clove of garlic, crushed 
  • 1tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander, chopped
  • 1 small red chilli, deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Spiced Beef Kofte How To:

If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.

In a large bowl, mix together all of the kofte ingredients, and form into about 12 mini sausage shaped portions. Place on a roasting dish for 10 – 12 minutes, until cooked through, or throw on the bbq for around 15 minutes.

Meanwhile, combine the pomegranate juice, molasses, honey and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.

Remove the kofte from the heat and leave to cool slightly before piercing with bamboo skewers.

Combine the juice mixture with the pomegranate seeds, then pour oven the kofte. Serve at once.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min