Moroccan-Spiced Lamb Chops with Cauliflower-Date Tabbouleh
Tender lamb chops seasoned with a warm Moroccan spice blend, served alongside a refreshing and grain-free cauliflower tabbouleh with sweet dates and fresh herbs. A perfect paleo-friendly meal.
1600 calories
$10 per serving
$30 min
2 servings
paleo, any cuisine
Ingredients
- 4 lamb loin chops (about 400g total)
- 1 medium head of cauliflower (about 500g)
- 60g pitted dates, finely chopped
- 1 large tomato, finely diced
- 1/2 cucumber, finely diced
- 50g fresh parsley, finely chopped
- 25g fresh mint, finely chopped
- 1 small red onion, finely sliced
- 60ml extra virgin olive oil, divided
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- Pinch of cinnamon
- Salt and freshly ground black pepper to taste
Instructions
- 1.In a small bowl, mix the cumin, coriander, paprika, turmeric, and cinnamon. Pat the lamb chops dry and rub the spice mixture evenly over both sides. Season generously with salt and pepper.
- 2.Heat 15ml (1 tablespoon) of olive oil in a large skillet over medium-high heat. Cook the lamb chops for 3-5 minutes per side for medium-rare, or until your desired doneness. Remove from pan and set aside to rest.
- 3.To make the tabbouleh, grate the cauliflower into rice-like pieces using a box grater or pulse it in a food processor. Transfer to a large bowl.
- 4.Add the chopped dates, diced tomato, diced cucumber, chopped parsley, and chopped mint to the cauliflower. Toss gently to combine.
- 5.In a small bowl, whisk together the remaining 45ml of olive oil, lemon juice, salt, and pepper to create the dressing. Pour it over the cauliflower mixture and toss well.
- 6.Serve the warm lamb chops with the cauliflower tabbouleh, garnished with the finely sliced red onion.
Nutrition Information
87g
fat
85g
carbs
19g
fiber
110g
protein
Why this recipe
This recipe is packed with high-quality protein from lamb for muscle support and rich in fiber and vitamins from cauliflower and fresh vegetables. The healthy fats from olive oil provide sustained energy, making it a balanced and nutritious paleo meal.