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Spicy Almond Lamb – Rich & Warming Dinner

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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.

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5 from 2 votes

Recipe: spicy almond lamb

Experience the rich, flavorful delight of Spicy Almond Lamb, perfect for your next barbecue. This paleo-friendly recipe uses almond meal, fresh mint, and a blend of spices to create a marinade that infuses the lamb steaks with incredible taste. Prepare the day before for best results and enjoy a tender, aromatic dish that pairs perfectly with salads and other BBQ favorites.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Barbecue, Paleo
Keyword: almond marinated lamb, BBQ lamb, grilled lamb steaks, paleo lamb recipe, spicy almond lamb
Servings: 3 serves
Calories: 350kcal
Cost: $20

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!

spicy almond lamb steaks recipe paleo diet

Crispy Paleo Chicken Schnitzel Recipe

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Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.

The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:

Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)

Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!

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5 from 1 vote

Recipe: Paleo Chicken Schnitzel

This Paleo Chicken Schnitzel is a healthy twist on the classic Australian dish. Made with free-range chicken and Paleo-friendly ingredients, it’s perfect for a nutritious and satisfying meal. Serve it with a fresh salad or your favourite Paleo sides.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Australian
Keyword: Gluten-Free Schnitzel, Healthy Chicken Schnitzel, Paleo Chicken Schnitzel
Servings: 2
Calories: 400kcal
Cost: 20

Equipment

  • Baking Tray
  • Rolling pin or meat tenderiser
  • Mixing bowls

Ingredients

  • 2 chicken breasts free-range
  • 1 cup tapioca flour
  • 1 egg beaten
  • 1 cup almond meal
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ¾ teaspoon paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin

Instructions

  • Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
  • Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
  • Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
  • Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
  • Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
  • Cooking Options:
    Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.
    Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.

Delicious Paleo Chicken Schnitzel: A Healthy Australian Classic

Why Go Paleo with Your Schnitzel?

The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.

What Makes This Recipe Different?

This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.

The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.

Choosing the Right Chicken

Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.

Cooking Methods: Oven or Pan?

One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.

Serving Suggestions

This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:

  • With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
  • With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
  • With cauliflower mash or rice: For a hearty comfort meal without the carbs.
  • Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.

Meal Prep Friendly

These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.

Tips for the Perfect Paleo Schnitzel

  • Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
  • Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
  • Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
  • Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.

Nutrition Benefits

This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.

What to Avoid in Pre-Packaged Schnitzels

As we saw above, commercial schnitzels often contain:

  • Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
  • Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
  • Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
  • Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.

By making it yourself, you skip all of that and enjoy real food instead.

Making It Kid-Friendly

This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!

Final Thoughts

Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.

Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.

I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!

Cooking paleo recipes with almond flour almond meal

The Ultimate Guide to Delicious Paleo Recipes with Almond Flour

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If you've done much Paleo cooking, you'll have noticed lots of recipes call for almond flour or almond meal. With flour a no-no, almond flour is a great alternative.

Cooking paleo recipes with almond flour almond meal

What's the difference between almond meal and almond flour?

Simple – almond meal is darker in colour because it is made with almonds with their skins on. Almond flour, on the other hand, is made with blanched almonds.

I prefer cooking with a more finely ground almond flour or meal as I find it a lot lighter. Another thing to bear in mind is that if you're substituting conventional flour for almond flour, you'll need to watch the temperatures – you'll probably need them a lot lower.

Make your own

You can make your own almond flour by blanching almonds and grinding them – but be careful not to over grind, or you'll end up with
almond butter.
To get really good results (like shop-bought almond flour), you'll need a grain/nut mill,
like this. If that's too much like hard work, you can buy your almond flour or meal ready to use.
Remember – buy in bulk to save money – the small packs are really expensive.

paleo recipes almond meal flour discount promo code iherb

Substituting flour for almond flour

Unfortunately, it's not as simple as substituting one cup of white or wholemeal flour for one cup of almond flour. Almond flours lack the starch and gluten found in regular flour, which may mean you need to consider adding some sort of binding ingredient like eggs. You may also find that a 1:1 substitution makes your recipe turn out too dense.

Storing almond flour

As this is an oil-based flour, you need to make sure it doesn't turn rancid (if it does, throw it away). I store mine in the freezer, but if you keep yours in a cool, dark place it should be fine for several months. Another reason to buy in bulk.

Here are some of my paleo recipes to try, which use almond flour:


Double Almond and Black Cherry Slices

Cinnamon and molasses flax cookies
Spicy Tilapia Fishcakes

Paleo Lemon Cookie Cupcakes

Paleo Pizza

Paleo Gingerbread Men

Crispy Spiced Chicken Thighs

Raw Chocolate Caramel Torte

Chilli and Cumin Meatballs with Mango and Pomegranate Salsa
http://paleo.com.au/recipe-sweet-potato-chocolate-chip-muffins/

Sweet Potato & Choc-Chip Muffins – Paleo Treats

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I find myself wanting to eat baked goods like muffins, cookies and cakes very rarely now I’m Paleo. There’s always an abundance of ‘real food’ like meats, veggies, eggs, fruit and nuts sitting in my fridge, and nine times out of ten I will always go for something from this list rather than starting a batch of Paleo brownies or cupcakes. There are times, however, when the aspiring chef within you wants to make a sweet treat for the whole family; but it's often a battle finding a recipe that is full of goodness.

These sweet potato muffins are one of the exceptions to the rule. They pack in a ton of goodness from the nutrient dense eggs, coconut flour, flaxseed and the sweet potatoes themselves. The sweet potato and cinnamon combination is divine, and the chocolate chips add an extra bit of indulgence. Give them a try – you won’t be disappointed!

http://paleo.com.au/recipe-sweet-potato-chocolate-chip-muffins/
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5 from 3 votes

Sweet Potato and Chocolate Chip Muffins

These nutrient-dense muffins combine the sweetness of roasted sweet potatoes with the warmth of cinnamon and the indulgence of dark chocolate chips. Perfect for a paleo-friendly treat that the whole family will enjoy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Fusion
Keyword: chocolate chip muffins, healthy muffins, Paleo Dessert, Sweet potato muffins
Servings: 8 Muffins
Calories: 250kcal
Cost: $15

Equipment

  • Muffin tray
  • Paper or silicon muffin cases
  • Mixing bowls

Ingredients

  • 1.5 cups roasted sweet potato mashed and left to cool
  • 2 tbsp coconut oil
  • 3 eggs
  • 1 cup unsweetened almond milk
  • 1/3 cup raw organic honey
  • 2 heaped tbsp ground flaxseed
  • ½ cup coconut flour
  • 100 g dark chocolate chips at least 70% or a 100g bar of dark chocolate, chopped into small pieces
  • 1 tbsp gluten-free baking powder
  • ½ tsp salt
  • 2 tsp cinnamon

Instructions

  • Preheat the Oven: Preheat the oven to 180C / 350F. Line an 8-hole muffin tray with paper or silicon cases.
  • Mix Wet Ingredients: In a bowl, combine the sweet potato mash with the coconut oil, eggs, almond milk, and honey. Whisk together until smooth.
  • Mix Dry Ingredients: In a separate bowl, combine the flaxseed, coconut flour, baking powder, salt, and cinnamon.
  • Combine Ingredients: Fold the dry ingredients into the wet ingredients to make a batter. Stir in the chocolate chips.
  • Fill the Muffin Cases: Pour the muffin batter into the cases, filling to about 2/3 of the way up.
  • Bake: Bake on the top shelf of your oven for approximately 30 minutes, or until golden brown and a toothpick comes out clean.

Notes

  • Ensure the sweet potato is fully cooled before mixing to avoid cooking the eggs prematurely.
  • Use dark chocolate with at least 70% cocoa for a richer flavour.
  • These muffins can be stored in an airtight container for up to a week.

Sweet Potato and Chocolate Chip Muffins recipe paleo sweet treat dessets cake-min

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