Persian Herb & Spice Crusted Lamb Chops with Cucumber-Mint Salad (Paleo)

Allergens

Dairy-free, Gluten-free, Nightshade-free (excluding black pepper)

Ingredients

• 4 lamb loin chops, about 1 inch thick
• 2 tbsp dried mint
• 1 tbsp dried rosemary
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 3 cups thinly sliced English cucumber
• 1 cup chopped fresh mint leaves
• 1/4 cup diced red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground sumac
• 1/4 tsp sea salt

Instructions

1. In a shallow dish, combine the dried mint, rosemary, cumin, coriander, turmeric, black pepper, and sea salt. Mix well to blend the spices.
2. Pat dry each lamb chop with paper towels and press both sides into the spice mixture, ensuring an even coating.
3. In a large skillet over medium high heat, sear the lamb chops for 4 minutes per side or until desired doneness is reached. Remove from heat and let rest for 5 minutes before serving.
4. While the lamb chops are resting, prepare the cucumber mint salad by combining the sliced cucumber, chopped mint leaves, diced red onion, olive oil, lemon juice, sumac, and sea salt in a large bowl. Toss gently to mix.
5. To serve, place two lamb chops on each plate and accompany with a generous portion of the cucumber mint salad.

Chef’s Insight

The combination of herbs and spices creates a complex flavor profile that complements the richness of the lamb chops.

Notes

This recipe is ideal for those following a Paleo diet, as it emphasizes lean proteins and fresh vegetables.