• +1 (424) 277-0928
  • Contact

    Let's Keep In Touch!X

    ADDRESSal@intrepidathletics.net
    232 California St.
    El Segundo, CA 90245

    LEAVE A COMMENT



    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

BLOG

Guest Post Recipe: Moroccan Lamb Chops

By admin | In Recipes | on January 10, 2012

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.

Scott

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
EVOO
1 lemon

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.


Heat the frying pan on the stove top with a splash of EVOO.  Add the chops to the hot frying pan about 3 minutes on each side to color 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.

Enjoy!!


WOD 01.10.12

Bench Press 3×5 or Wendler

AMRAP 10

  • 400m Run
  • 25 Ring Push Ups
  • 200m Run
  • 25 Kettlebell Swings

6 Comments to "Guest Post Recipe: Moroccan Lamb Chops"

  • nik werre says:

    January 10, 2012 at 6:45 AM -

    FOOD PORN!!! I do believe I will be making this.

  • Amanda says:

    January 10, 2012 at 8:12 AM -

    NUM YUMMY! I’m a glutton for the mutton! Thanks for the recipe.

  • Tom says:

    January 10, 2012 at 8:15 AM -

    You guys are bahhhhhh’d…..

  • Pavlov's Dog says:

    January 10, 2012 at 11:31 AM -

    Droooooooooool!

  • Amanda says:

    January 10, 2012 at 11:56 AM -

    Pavlov’s Dog… that is awesome!

  • Michael H says:

    January 10, 2012 at 12:06 PM -

    Just added to this weekends menu

Copyright @ Intrepid Athletics 2009-2016. All rights reserved.