These lemon mint lamb chops are super quick and easy … 15 minutes from fridge to table. Essentially you make a rub of mint, salt and lemon zest and spread on each side of the chop. Oh yes, and then cook. I have a tendency to forget to mention that part!!
Blog focus: quick and easy recipes
I want you to know that the focus for this blog is changing. I’ve decided to focus on quick and easy recipes as well as recipes for batch cooked foods which yield many servings and also freeze well. All recipes will still be 100% AIP compliant.
One reason for this change is that preparing meals on the autoimmune protocol can be very time consuming, daunting … you name it … do you agree? When I implemented the autoimmune protocol I was SOOO overwhelmed. So … we need quick and easy and tasty … yes??
Another reason is a more selfish one: coming up with a recipe, cooking it, having some flops then starting all over, photographing, editing photos and writing the post can be more than a full time job when combined with learning the ins and outs of blogging. Who knew that there was soooo much to learn!!! Whew! I’m tired just thinking about it. So … I need breaks and sleep now and then.
Before getting to this recipe for lemon mint lamb chops let’s talk briefly about the benefits of eating lamb. Yummy and good for us, what a great combination. Lamb is high in B vitamins, particularly B12 as well as zinc and phosphorous.
Buy grass fed lamb if you can
If it is possible to buy grass fed lamb that is the best choice: New Zealand lamb is 100% grass fed; Australian lamb is mostly grass fed but can be supplemented with grain in drought situations; US lamb is more likely to be grain fed unless you buy from a farmer who raises grass fed lamb. See Marks Daily Apple. The lamb for this recipe is from Costco and hails from Australia so odds are fairly good that it is grass fed.
I live in the interior of British Columbia, Canada and have access to Vale Farms which is a small operation that produces grass fed beef and lamb. I plan to buy 1/2 a lamb from them in the fall … yes, this from someone who didn’t like lamb all that much before starting this protocol.
Grass fed lamb has an omega 6 to omega 3 ratio of approximately 3:1 versus 20:1 for grain fed animals (see the Paleo Mom). The nitty gritty? Meat that has a higher omega 6:3 ratio leads to increased inflammation which leads to a higher incidence of chronic diseases (see my post).
Food to Heal Ourselves
Fast and easy, this recipe for lemon mint loin lamb chops gets them on the table in 15 minutes.
5 minPrep Time
10 minCook Time
15 minTotal Time
8 lamb loin chops
2 teaspoons salt (Himalayan sea salt is a good choice)
zest from two lemons
4 teaspoons dried mint
Combine the lemon zest, salt and mint in a small bowl.
Press the rub onto both sides of the lamb chops. Leave for up to 30 minutes if you have the time. If not, cook right away.
BBQ at medium heat or pan fry for 5 minutes each side depending on the thickness of the chop and how well done you like them.
Other rub combinations that you can use: garlic and rosemary; lemon and rosemary; thyme and rosemary.
See this recipe on Phoenix Helix Recipe Roundtable #127