Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

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A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
 
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Ingredients
  • Rack of Lamb Ingredients:
  • 1 x 8 bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies, deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100ml full fat, unpasteurised yoghurt*
  • 2 onions, sliced into wedges
  • For the relish:
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli, deseeded and chopped
  • 2.5cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice
  • *for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
Instructions
  1. In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
  2. Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  3. Roast the lamb for approximately 30 minutes for medium rare.
  4. Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

spicy_almond_lamb_steaks_recipe_paleo_diet

Recipe: spicy almond lamb

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Another great barbecue idea, this can be prepared the day before. The longer the lamb has to marinate, the better the flavour.

Recipe: spicy almond lamb
Recipe type: Lamb & Goat
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ⅓ 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
  1. Mix the marinade ingredients well in a bowl until thoroughly combined.
  2. Add the lamb and coat thoroughly.
  3. Cover, and store in the fridge for 4 hours - or overnight if possible for better flavour
  4. Barbecue the lamb and brush with the marinade.
  5. Cook until tender, but cooked through.
  6. Serve and enjoy!

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This is great served with a salad and some other barbecue favourites like paleo sausages and homemade burgers

 

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Recipe: Slow cooked Garlic-Balsamic Lamb with Parsnip Mash

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Perhaps the ultimate post workout meal, this slow cooked dish is packed with protein and has a decent amount of complex carbs too. Not only that, its bursting with Vitamin B12, Niacin and Zinc – and best of all, its hassle free. Whack it all in a pot around midday, and don’t worry about it again until you get hungry in the evening.

Serves 4

Garlic-Balsamic Lamb Ingredients:

  • 1 Lamb Shoulder Joint, roughly 1kg
  • Glug olive oil
  • 4 Red Onions, Sliced
  • 2 Bulbs (approx. 16 – 20 cloves) Garlic, peeled
  • 10 sprigs fresh thyme
  • 4 Bay Leaves
  • 200ml Balsamic Vinegar
  • Salt and Pepper
  • 4 Large Parsnips, peeled and chopped

 Garlic-Balsamic Lamb How To:

1)    Preheat your oven to 180C / 350F. Arrange your onion slices at the bottom of a cooking pot, and drop in just a splash of hot water. Rub the lamb shoulder with a good amount of olive oil, season with salt and pepper, then place on top of the onions. Cook for 20 minutes then remove from the oven.

2)    Lower the heat of the oven to 110C / 120F. Add the thyme, bay, garlic cloves and balsamic, before covering the pot and returning to the oven for around 5 hours. Don’t fret if it’s any longer, as the meat will just become all the more tender. Check every now and then if time allows.

3)    Around 15 minutes before serving, steam your diced parsnip. When this is nice and soft, transfer it all to a bowl before mashing with a little olive oil and seasoning. Serve alongside the lamb, which should fall easily off the bone.

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Chilli and Cumin meatballs with a mango and pomegranate salsa paleo dinner recipe-min

Recipe: Chilli and Cumin meatballs with a mango and pomegranate salsa

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This meatball recipe took a little while to perfect, but when I finally got there, the results were outstanding. The heat of the meatballs is balanced perfectly with the natural sweetness of the mango salsa (with an added ginger kick!). They can be pan fried or oven baked, and freeze really well too. Go on, whip up a big batch!

Meatballs Ingredients:

For the meatballs:

  • 600g lamb mince
  • 2 tbsp ground almonds
  • 1 egg, beaten
  • 1 tsp chilli powder
  • 1 tsp hot paprika
  • 1 tsp cumin
  • ½ tsp coriander

For the salsa:

  • 1 tsp coconut oil
  • 1 large mango, peeled and diced
  • 1 tbsp pomegranate molasses
  • 2 spring onions, finely chopped
  • Juice and zest 1 lime
  • Large chunk fresh ginger, peeled and grated
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • Salt and black pepper, to taste

Meatballs How To:

1)    To make the meatballs, mix together all the ingredients in a large bowl with your hands until thoroughly combined. Roll into golf ball sized meatballs – this recipe makes about 12.

2)    To bake, line them on a baking tray topped with parchment paper and place on the top shelf of the oven at 180C/350F. To fry, heat a good chunk of coconut oil in a large, heavy based pan, and sizzle for around 12 minutes until thoroughly cooked through.

3)    Whilst your meatballs are cooking using your chosen method, begin making the salsa by gently heating the coconut oil in a saucepan. Add the diced mango and cook for around 5 minutes until lightly caramelised. Add the pomegranate molasses and a splash of water and stir, before mixing in the remaining ingredients. Remove from the heat, and serve alongside the meatballs and veggies of your choice.

Chilli and Cumin meatballs with a mango and pomegranate salsa paleo dinner recipe-min

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Recipe: Slow Cooker Jamaican Goat Curry

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Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.

Goat Curry  Ingredients:

  • 1 tbsp coconut oil
  • 1 large white onion, finely diced
  • 8 garlic cloves, crushed
  • 100g ginger, grated
  • 4 scotch bonnet chillies (use less if you prefer your curries less spicy) deseeded and chopped
  • 1 tbsp ground allspice
  • 1 tsp cumin
  • 1 tsp coriander
  • 500g goat shoulder meat, chopped into cubes
  • A few sprigs fresh thyme
  • 4 bay leaves
  • 1 x 400ml can chopped tomatoes
  • 400ml beef stock
  • Juice half a lime
  • Fresh coriander

 Goat Curry How To:

1)    Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes, until softened. Add the garlic, ginger and chilli, and cook for another 2 / 3 minutes.

2)    Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin and coriander, ensuring the meat is evenly coated.

3)    Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes and beef stock and stir. Cover, and cook on low for 6 – 8 hours.

4)    When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Slow Roast Leg of Lamb paleo recipe dinner-min

Recipe: Slow Roast Leg of Lamb

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Nothing beats tucking into a joint of lamb, full of flavour that just falls straight off the bone. Be sure to buy top quality, well hung meat from your local butchers for optimum flavour and texture. The beauty of slow roasting any joint of meat is that you can just pop it in the oven, get on with your day, and let it fill your home with wonderful aromas. This one’s no exception.

Slow Roast Leg of Lamb Ingredients:

  • 1 leg of lamb, 1.25 – 1.5kg in weight
  • 2 cloves of garlic, peeled
  • 1 onion, peeled and chopped
  • Small bunch of fresh rosemary
  • Zest and juice of ½ lemon
  • 1 tbsp olive oil
  • 5 anchovies
  • 500ml tomato passata
  • Black pepper

Slow Roast Leg of Lamb How To:

Preheat the oven to 200C / 400F / Gas mark 6. Strip the leaves off the rosemary and set aside. Scatter the twigs and the chopped onions in a roasting tray.

In a food processor, blitz the rosemary leaves, anchovies, garlic and lemon to a paste.

Slash the skin of the lamb with a sharp knife, making small incisions as you go. Rub the paste all over the meat, ensuring a complete and even coating. Roast in the oven for 30 minutes to colour the meat.

Lower the heat of the oven to 150C / 300F / Gas mark 2. Remove the lamb, and add the tomato passata, stirring the residual juices in well. Slow roast for 3 – 3/12 hours, basting whenever you get the chance.

Slow Roast Leg of Lamb paleo recipe dinner-min

Paleo Diet Recipe Primal Lamb do Pyaza-min

Recipe: Lamb do Pyaza

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In Indian cuisine, ‘Do Pyaza’ literally translates to ‘two onions’ – or, in this case, lamb with two onions. Simple! One is used at the start of cooking, for flavour, and one towards the end, for a variation in texture. There is much more to this dish than just onions, however, as you will soon find out.

Do Pyaza Ingredients:

  • 750g boneless lamb, diced into cubes
  • Sea salt and black pepper
  • 2 tbsp coconut oil
  • 2 large onions – one diced, the other sliced finely
  • 4 cloves garlic, chopped
  • 3 – 4 fresh green chillies, deseeded and chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 200ml thick coconut milk
  • 2 cloves
  • 1 cinnamon stick
  • Juice 1 lemon
  • Fresh coriander, to serve

Do Pyaza How To:

Drizzle the lamb cubes with a little olive oil and season well with black pepper and sea salt. Heat 1 tbsp of the coconut oil in a large, heavy based saucepan. Add the lamb in two separate batches, and fry until brown all over. Set aside, then repeat with the remaining meat.

Heat the remaining coconut oil, then add the diced onion and garlic and fry gently for 5 minutes. Add the chilli, turmeric and coriander, and cook for another minute or so.

Add the coconut milk, cloves, cinnamon stick and 250ml water. Return the lamb to the pan and stir well. Bring to the boil, then cover and simmer gently for 20 minutes, stirring occasionally.

Add the remaining onion to the pan, then continue to simmer, uncovered, for a further 20 minutes.

When ready to serve, stir in the lemon juice and garnish with fresh coriander.

Paleo Diet Recipe Primal Lamb do Pyaza-min

Bengali Spiced Lamb Chops paleo diet recipe primal dinner lunch-min

Recipe: Bengali Spiced Lamb Chops

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There’s something about the heat of this spice blend that intensifies the tender sweetness of the lamb. Although they require minimal effort, there are two key points to watch out for here. The first is to score the lamb chops well, so the spices reach all the way through the meat. The second is not to heat the oil too high; if you do so, the spices will burn and tarnish the earthy flavours.

Bengali Spiced Lamb Chops Ingredients:

  • 8 medium sized lamb chops
  • 4 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp black mustard seeds, crushed
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 1 tbsp coconut oil

Bengali Spiced Lamb Chops How To:

Crush the garlic cloves with the sea salt to form a paste. Combine well with the remaining spices. With a sharp knife, score the lamb chops with 3 – 4 incisions on each side.

Lay the spice mixture out on a plate and coat the lamb chops well on both sides, rubbing well into the slits.

Heat the coconut oil in a large frying pan to a medium heat. Fry the lamb for 2 – 3 minutes each side, depending on thickness. They should be a rich, golden colour on the outside, but still juicy and pink within.

Bengali Spiced Lamb Chops paleo diet recipe primal dinner lunch-min

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Recipe: Caribbean Lamb and Squash Curry

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Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.

Caribbean Lamb and Squash Curry Ingredients:

  • 500g leg of lamb, diced and trimmed of fat
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, grated
  • 1 tsp ground allspice
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tsp garam masala
  • Juice of 1 lime
  • 1 x 400g can chopped tomatoes
  • Coconut oil
  • Salt and pepper
  • Handful fresh coriander, finely chopped

Caribbean Lamb and Squash Curry How To:

1)     Heat a little coconut oil in a large, heavy based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.

2)     Add the a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.

3)     Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.

4)     Check the squash is completely tender, then serve garnished with some fresh coriander.

If you give this curry a try, I’d love to hear how it turned out!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

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

Recipe: Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables

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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