Paleo Rosemary Lamb Chops Recipe
Going Paleo can be a great introduction to new and different foods. This Paleo rosemary lamb chops recipe is a great, easy way to try lamb.
Selecting the Best Lamb
You may not have many options, depending on where you live and where you shop, but you should be able to find some sort of lamb.
Unless you live in a big lamb state like Colorado, your lamb will likely be coming from overseas. Most likely from New Zealand or Australia.
The nice part about imported lamb is that it tends to be less expensive and grass-fed. The “lamb” flavor may be stronger in the imported version, so if you’re not sure if you’ll like it you may want to try to find domestic lamb.
Sometimes you’ll find U.S. lamb that has only been grass-fed, but most has been finished on grain to improve the marbling.
If you think you’d rather try domestic lamb, you’ll probably have better luck at a butcher shop than a big grocery chain.
As a cheat, you can look to the USDA grading system, which is used for lamb just like it’s used for beef. You’ll be able to choose from prime and choice, with prime being the higher quality option.
Be prepared to put down some extra coin on lamb. It’s not the most economical option for the dinner table, but it offers a nice change of pace on occasion.
How to Cook Lamb
The best method for cooking lamb depends on the cut you buy.
Tough cuts like shoulder, shank, neck, and ribs should be cooked slowly, and are options for stew.
More tender cuts such as loin chops, top round, rack, and leg do great on the grill and can be roasted.
As always, you can chat with your butcher to determine the best cut or follow the recipe suggestion.
Spices That Pair Well With Lamb
This recipe pairs lamb with rosemary and garlic, and I hope you’ll find that combination as lovely as I do.
But there are some other delicious pairings I encourage you to try. Cumin, black pepper, curry powder, oregano, mint, and vadouvan are some other great options.
If I lost you with vadouvan, let me explain. Vadouvan is actually an Indian mixture of spices that typically includes garlic, cumin, mustard seeds, fenugreek, and onion.
The mixture makes using it handy, as you don’t need to add anything else if you don’t want to.
How to Start a Paleo Diet
As with any diet change, getting started is the worst part. Here is an article with five different ways to get started on Paleo.
It’s really helpful for those who are early in their Paleo journey. I hope you find it helpful!
Garlic and rosemary pair beautifully with this simple lamb chop.
- 4 Tablespoons (60 ml) of ghee, softened to room temperature
- 3 teaspoons (3 g) of fresh rosemary, leaves picked and finely chopped
- 2 garlic cloves (6 g), peeled and minced
- salt and freshly ground black pepper
- 6 large lamb chops (510 g)
- Add the rosemary, garlic, and salt to the softened ghee in a little bowl. Mix well.
- Tip the mixture out onto a sheet of plastic wrap and shape into a cylinder, rolling up the ends to secure. Place in the fridge to set firm again.
- Lightly season the lamb on both sides with salt and pepper. Bake in a preheated oven (430°F / 220°C) for 20-25 minutes or grill until the fat crisps up.
- To serve, remove the plastic wrap from the ghee and slice into small discs. Serve a disc of flavored ghee on top of each chop, then place in the oven for one minute to melt the ghee.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 2 chops
- Calories: 654
- Sugar: 0 g
- Fat: 60 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 28 g