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.
Malzemeler
- 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
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Talimatlar
- 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.
Besin Bilgileri
Bu tarifi neden seçmelisin
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.
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