Spicy Almond Lamb – Rich & Warming Dinner
When it comes to impressing guests at a barbecue or enjoying a flavour-packed Paleo dinner at home, this Spicy Almond Lamb recipe is one of my favourites. The secret lies in the marination — the longer you allow the lamb to soak in those delicious, warming spices and rich almond flavours, the better the end result. If you can prep this a day ahead, you’ll be rewarded with an intensely savoury dish that has depth, warmth, and just the right amount of spice.
Lamb has long been a hero protein in the Paleo world, appreciated not only for its rich taste but also for its nutritional value. Packed with iron, zinc, and B vitamins, it’s a brilliant choice for those looking to maintain strength and energy on a grain-free, dairy-free lifestyle. This recipe elevates lamb even further with the addition of almond meal — a nutty, slightly sweet ingredient that creates a wonderful crust and helps lock in the juicy flavours during cooking.
Recipe: spicy almond lamb
Equipment
- Mixing bowl
- Barbecue grill
- Brush
Ingredients
- 1/3 cup of extra virgin olive oil
- juice of one lemon
- handful fresh mint chopped
- 1 tablespoon almond meal
- 1 tablespoon lemongrass finely chopped
- 1 tablespoon coriander
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 6 lamb steaks
Instructions
- Mix the Marinade: In a bowl, combine the olive oil, lemon juice, chopped mint, almond meal, lemongrass, coriander, garam masala, and cumin. Mix well until thoroughly combined.
- Marinate the Lamb: Add the lamb steaks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Barbecue: Preheat your barbecue grill to medium-high heat.
- Grill the Lamb: Place the marinated lamb steaks on the grill. Brush with the remaining marinade occasionally while cooking. Grill the lamb until it is tender and cooked through, about 10 minutes on each side depending on thickness.
- Serve and Enjoy: Serve the spicy almond lamb steaks hot, paired with a fresh salad and other barbecue favorites like paleo sausages and homemade burgers.
Why Almonds Work So Well with Lamb
Almond meal is one of those Paleo pantry staples that works wonders in both sweet and savoury recipes. In this dish, it acts almost like a breadcrumb substitute, helping the spice mix stick to the lamb and creating a lovely texture once grilled. Almonds are also a fantastic source of healthy fats, magnesium, and vitamin E — so you’re getting nutrition as well as flavour.
Pairing almonds with lamb adds a unique contrast that enhances the richness of the meat while adding a subtle nutty undertone. It’s a perfect marriage of textures and tastes that will leave everyone at the table asking for seconds.
The Importance of Marination
One of the standout elements of this recipe is the spice rub and marinade. A combination of garlic, chilli, fresh herbs, and lemon brings brightness to the dish, balancing out the richness of the lamb and almonds. Leaving the lamb to marinate overnight not only tenderises the meat but also ensures every bite is infused with deep, aromatic flavour. If you’re short on time, a couple of hours will do, but overnight is ideal.
Use a shallow dish or ziplock bag to ensure the marinade coats the lamb evenly. Turn it occasionally if you can, especially if you're prepping ahead of time. It’s also best to bring the lamb to room temperature before grilling to ensure it cooks evenly.
Cooking Tips for Perfect Lamb
Whether you’re grilling outdoors or using a cast-iron skillet indoors, high heat is essential for getting that caramelised crust on the lamb. Searing the outside helps lock in the juices, while the almond meal provides a beautiful golden finish.
For medium-rare lamb, aim for an internal temperature of about 60°C. If you prefer it more well-done, go up to around 70°C. Resting the lamb after cooking is crucial — give it at least 10 minutes to allow the juices to redistribute throughout the meat before slicing.
Serving Suggestions
This dish is perfect as the centrepiece of a Paleo barbecue or summer dinner party. It pairs beautifully with a fresh garden salad, grilled vegetables, or a light cucumber and mint yoghurt-style dip made with coconut cream for a dairy-free alternative.
If you're going all out for a Paleo BBQ, serve it alongside classics like homemade Paleo sausages and sweet potato burgers. For an extra splash of colour and nutrition, a beetroot and orange salad makes a beautiful side. And don’t forget a bowl of washed mixed greens tossed with lemon and olive oil.
Leftovers and Storage
If you happen to have any leftovers (though it’s unlikely!), this lamb keeps well in the fridge for up to three days. You can slice it thinly and serve cold in lettuce wraps with avocado and a squeeze of lime for a delicious next-day lunch. Alternatively, reheat gently and serve over a bed of cauliflower rice for a quick midweek dinner.
Make It Your Own
This recipe is wonderfully adaptable. If you’re not a fan of chilli, simply reduce or omit it for a milder version. Add smoked paprika or cumin for extra depth, or experiment with rosemary or thyme for a more Mediterranean feel. For an extra punch, stir a little grated fresh ginger into the marinade. And if you prefer a different cut, this recipe also works beautifully with lamb chops or even diced lamb skewers.
Final Thoughts
This Spicy Almond Lamb is more than just a Paleo barbecue dish — it’s a celebration of flavour, texture, and nutrition. With its rich marinade, satisfying crunch from the almond meal, and melt-in-your-mouth lamb, it ticks every box for a memorable meal.
Whether you’re serving it up for friends, family, or simply treating yourself to a delicious dinner, this dish is sure to become a staple in your Paleo repertoire. Don’t forget to let me know in the comments how it turned out for you and share any creative twists you tried. Happy grilling!
We tried this and it is delicious! Thank you.
This was absolutely delicious! The almond and spices gave the lamb such a unique and rich flavour. Will definitely make this again