We have seen some amazing menus so far in your food logs for those of you participating in the Whole 30 Challenge. Some of you, however, have mentioned that you’re getting sick of the “same ol’ stuff” over and over again. Here’s a great recipe from Scott & Michelle, last year’s challenge winners:
We’ve made this a couple of times. It’s quick and easy and tastes amazing. We took the recipe from Jamie Oliver’s Meals in Minutes. It’s a great cookbook of quick, healthy meals. Although most of the recipes do have an ingredient or two that is not totally clean, usually a bit of honey, fruit juice, soy sauce, cheese, etc. But the Moroccan Lamb Chops are completely clean.
Moroccan Lamb Chops
2 Racks of Lamb (8 chops per rack)
1 whole nutmeg for grating (I just use 2 tsp of ground nutmeg)
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried thyme
You’ll either need a Le Crusset or similar frying pan than you can move from stove top to oven. Or you can preheat a roasting pan in the oven while you fry the chops on the stove top.
Pre-heat oven to 425.
Lay the lamb out and cut each rack in half (4 chops per half). Score the fat cap of the lamb chops (see pic). Sprinkle with nutmeg, cumin, paprika, and thyme. Massage the spices into the meat.
Transfer the frying pan to the oven. Recipe says 14 minutes for blushing to medium, more or less for rare or well done. You also need to adjust for your oven. My oven cooks quickly and I like it medium-rare, so I cook for 12-13 minutes. Halfway through turn the racks over and sprinkle with a pinch of salt.
When the time is up move the lamb to a cutting board to rest for a few minutes.
Serve with lamb chops with lemon wedges for the diner to squeeze over the lamb.
Bench Press 3×5 or Wendler