It’s grilling season! Here’s a little something different if you want to switch it up from burgers and sausages. If you haven’t had lamb chops you will be very pleasantly surprised. Lamb is one of my favorite meats because it’s so tender and flavorful. You really don’t need to do much to make this dish incredible. A few fresh herbs, some acidity like citrus, and olive oil is enough to turn the chops into a five star dish.
HEALTH BENEFITS
- Great source of iron.
- High in antioxidants, particularly glutathione which is the master antioxidant, helps reduce oxidative stress. If you have chronic inflammation caused by autoimmune diseases you may have an increase in oxidative stress.
- Glutathione may also reduce respiratory disease symptoms.
- High in Omega-3s which are excellent for preserving the health of your skin.
- Plenty of amino acids which improves performance, strength output, and diminishes fatigue.
- High in zinc which supports immune health.
SERVING SUGGESTIONS
- Broccoli, shallot, and garlic packet. This is one of my family’s favorite grilling sides. It’s AIP, night-shade free and paleo which isn’t easy when it comes to grilling sides. Back in the old days we used to mainly grill corn and peppers but those are now off the list. Here’s how to prep this side dish:
- Chop one head of broccoli into small florets
- Peel five cloves of garlic
- Chop up 2 shallots
- Cut out 2 big aluminum foil sheets.
- Put the broccoli, shallots, and garlic onto one aluminum sheet. Drizzle 2-3 tablespoons of olive oil. Add about 1 tsp salt and mix together.
- Top with the second aluminum sheet and close around all edges.
- Grill for about 20 minutes until tender.
- Sweet potatoes
- Chop up 1 – 2 sweet potatoes into one inch pieces.
- Chop up 2 – 3 cloves of garlic.
- Chop 1 tbsp fresh rosemary.
- Toss sweet potatoes, rosemary, and garlic in 2 tablespoons of olive oil.
- Put the sweet potatoes and garlic in an aluminum packet and put on grill for about 20 minutes.
This would also taste great topped with my chimichurri sauce, check it out here.
Looking for something sweet to serve for dessert, how about this Easy Vegan Lemon Cheesecake. Great for crowds and comes together quickly!
Easy Grilled Rack of Lamb or Chops (Paleo, Keto, AIP)
Melt in your mouth lamb.
Equipment
- Grill
Ingredients
- 3 large garlic cloves
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh oregano chopped
- 2 tbsp fresh mint chopped
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp ground black pepper omit for AIP
- 4 tbsp olive oil
Instructions
- In a small bowl combine all of the ingredients until you get a paste.
- Spread the paste over the lamb and refrigerate for 1 hour or overnight for a stronger flavor.
- Heat the grill to high 500 F. While the grill is warming up, let the lamb sit at room temperature for about 30 minutes.
- Place the lamb fat side down and sear for about 5 minutes.
- Move the lamb off the direct heat and flames and cook until internal temperature reaches 120F for medium rare. Best way to make sure the meat is cooked properly is with a meat thermometer.
- Transfer the lamb to a cutting board and let sit for 15 minutes. It will continue to cook while it rests.
- Cut the lamb into chops and serve as is or topped with some chimichurri sauce.
