Tag Archives: lamb

Turmeric Garlic Pan Fried Lamb Chops

If you are looking to feed a group with a quick recipe, these paleo and Whole30 Turmeric Garlic Pan Fried Lamb Chops are easy to make and so juicy and delicious!

Turmeric Garlic Pan Fried Lamb Chops

Lamb is one of my favorite meats, especially for special occasions and over the holidays. For some reason, it just seems so fancy and indulgent, but it’s actually one of the easiest meats to cook. Because lamb is so rich and flavorful, it’s hard overcook and you can cook it pretty darn quickly in the pan or the grill.

I made these Turmeric Garlic Pan Fried Lamb Chops a few months ago for my parents without following any kind of recipe. It was so good that I decided to make it again, this time measuring the ingredients so I can share it with you all. I’m thinking this dish will be on regular rotation in our house because the husband couldn’t stop raving about it.

Turmeric Garlic Pan Fried Lamb Chops

The longest step in this recipe is the marinating part, and then all you have to is pan fry the lamb chops for 3-4 minutes per side. It’s such an easy breezy recipe but the end result is so juicy and tender. The turmeric and the garlic add such a great flavor to this dish, and they are a delicious combo along with the lemon.

The next time you need to impress a group with a yummy meal, I hope you give these Turmeric Garlic Pan Fried Lamb Chops a try. I promise, you won’t regret it and you’ll have plenty of time leftover to mingle with your guests and cook some delicious sides!

Turmeric Garlic Pan Fried Lamb ChopsTurmeric Garlic Pan Fried Lamb Chops

Turmeric Garlic Pan Fried Lamb Chops

Turmeric Garlic Pan Fried Lamb Chops

Course: Main Course
Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 8 minutes
Servings: 4 servings
Author: Jean Choi

If you are looking to feed a group with a quick recipe, these paleo and Whole30 Turmeric Garlic Pan Fried Lamb Chops are easy to make and so juicy and delicious!

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Ingredients

  • 1.5 lb lamb rib chops
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 4 garlic cloves minced
  • 1 1/2 tsp sea salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp dried oregano
  • 1 tbsp coconut oil

Instructions

  1. Pat dry the lamb with a paper towel, and if they aren't separated already, use a sharp knife to slice between each rib to separate the chops

  2. Combine extra virgin olive oil, lemon juice, lemon zest, garlic, sea salt, turmeric powder, and dried oregano to form a paste. 

  3. Rub this marinade paste all over the lamb. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour.

  4. Heat coconut oil in a large skillet over medium heat.

  5. Remove the lamb from the refrigerator and pan fry the lamb for 3-4 minutes on each side for medium rare. 

  6. Serve with your favorite sides. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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White Barbecue Sauce Paleo Instant Pot Ribs

These Whole30-friendly and Paleo Instant Pot Ribs served with tangy and creamy white barbecue sauce is the perfect, hearty meal any time of the year!

White Barbecue Sauce Paleo Instant Pot Ribs

While I have several rib recipes on this blog, this is the first time I attempted to make it in the Instant Pot, and the result is a fall-off-the-bone meal in 30 minutes! But the sauce… that’s what really makes this recipe shine.

I never actually knew about white barbecue sauce until I graduated from college and went to a bbq joint with a friend in New York City. I was intrigued when I saw it on the menu, so decided to try it out, and it was tangy, creamy, a little spicy, and so so delicious.

Ever since then, I basically forgot about it because it’s not a common menu item, and back then, I didn’t try to recreate every delicious restaurant meal at home like I do today. However, when I was making ribs recently, something made me think of that barbecue sauce and I was determined to make a paleo version of it and it turned out even better than I expected.

White Barbecue Sauce Paleo Instant Pot RibsWhite Barbecue Sauce Paleo Instant Pot Ribs

If you’ve never had white barbecue sauce and feel weirded out by it, you really need to try it out before judging. I loved it so much that I just might favor it over regular barbecue sauce. I actually had leftovers of the sauce and have been putting it on my stir fry, veggies, and salads.

I was surprised at how quickly these Paleo Instant Pot Ribs came together, and how tasty they were. And I loved that I could use the Instant Pot because there’s been a heat wave in Southern California recently so I didn’t have to leave the oven on for hours, which is how I’ve been making my other ribs like this one. This much shorter cook time still yielded tender and crispy ribs that my husband and I couldn’t stop eating, so I hope you try out this recipe!

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Jean Choi
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Ingredients

Ribs

  • 1 cup of water
  • 1/4 cup apple cider vinegar
  • 3-4 lb rack of spare ribs (pork or lamb)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

White Barbecue Sauce

  • 2 13.5 oz can of full-fat coconut milk
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp whole grain mustard
  • 4 garlic cloves, minced
  • 1 tsp honey (Omit for Whole30 or RESTART)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • A dash of hot sauce or more, to taste
  • Optional: water

Instructions

  1. Place the steam rack on the bottom of the Instant Pot and pour water and apple cider vinegar on top.
  2. Pat the ribs dry. Sprinkle garlic, onion, salt, and pepper evenly on the ribs.
  3. Place the ribs vertically in the Instant Pot on top of the steam rack, so they are standing on their side and coiling around the inside of the pot.
  4. Close the lid and make sure that the pressure valve is set to "sealing."
  5. Set to cook on Manual for 25 minutes under high pressure, let it naturally come to pressure for 10-15 minutes.
  6. In the meantime, Pour coconut milk into a saucepan and heat over medium high heat. Once it start boiling, turn heat to low and let simmer for about 10-15 minutes until it's thick and you can see the milk solids separating from the oil.
  7. Take off heat and add the rest of the ingredients for the White Barbecue Sauce to the saucepan, then whisk until smooth.
  8. Preheat oven to broil.
  9. Remove the ribs from the Instant Pot and place on a baking sheet so they curve down
  10. Brush the ribs with the White Barbecue Sauce.
  11. Broil for 3-5 minutes until the ribs form a dark, bubbly crust, keeping a close eye on it.
  12. Remove from oven and cut into sections. Serve with more White Barbecue Sauce.

 

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Grilled Greek Lamb Skewers (Paleo, Whole30, Keto)

Whole30-friendly and paleo marinated grilled greek lamb skewers are so flavorful and delicious, and perfect for the summer!

Paleo Grilled Greek Lamb Skewers

What is it about food on sticks that makes them so darn fun and yummy? Grilling season is in full swing, and I’m enjoying every bit of it because I love grilling and it adds so much flavor! If you agree, you need to keep reading because you’ll absolutely love this recipe.

Grilled Greek Lamb Skewers Recipe

I’m a huge fan of lamb, and it’s what I usually get at a restaurant if it’s an option. It’s just so flavorful and feels fancy, but in reality, it’s actually very easy to cook at home and quite forgiving and still tender if you end up overcooking it a bit. One of the newer Trader Joe’s products is grass fed lamb, so we’ve been enjoying it more often than usual and the husband and I have been loving it. And our recent favorite way to cook lamb is this grilled Greek lamb skewers!

Paleo Grilled Greek Lamb Skewers

Yummy Greek Marinade

The Greek marinade is what really makes this recipe shine because it’s just so flavorful with a salty, lemony punch. I highly recommend you marinate overnight because it truly makes a difference! I plan to keep this recipe in my weekly rotation, because we honestly couldn’t get enough.

You can use any veggies (or none at all) for this recipe that are appropriate for grilling. Zucchini, bell peppers, and onions are some of my favorites, but eggplants, tomatoes, or anything else that’s hardy enough to withstand direct heat from the grill can work.

Don’t Have a Grill?

That’s okay, try broiling it! All these Greek lamb skewers need is a hot, direct heat for a short time, and it’ll be cooked in no time. Hope you bookmark this one to make this summer because it’s definitely a winner!

Paleo Grilled Greek Lamb SkewersPaleo Grilled Greek Lamb Skewers

Paleo Grilled Greek Lamb Skewers

Grilled Greek Lamb Skewers

Course: Main Course
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating time: 4 hours
Total Time: 15 minutes
Servings: 4 servings
Calories: 219 kcal
Author: Jean Choi

Whole30-friendly and paleo marinated grilled greek lamb skewers are so flavorful and delicious, and perfect for the summer!

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Ingredients

Marinade

  • 4 garlic cloves, minced
  • Juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Lamb Skewers

  • 1 lb lamb leg steak, cut into 1-2 inch pieces
  • Vegetables for grilling (zucchini, bell peppers, onions, tomatoes, eggplant, mushrooms, etc
  • Metal or bamboo skewers
  • Lemon juice

Instructions

  1. In a bowl, combine all the ingredients for the marinade and and whisk together.
  2. Place lamb pieces in a ziplock bag and pour the marinade over the meat. Massage the meat so it's coated with the marinade evenly.
  3. Marinate in the refrigerator for at least 4 hours to overnight.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Cut vegetables into bit sized pieces.
  7. Thread the vegetables and marinated lamb pieces onto the skewers, alternating between the two. Pour the leftover marinade over the skewers so the vegetable are coated with the marinade
  8. Cook on the grill for 3 minutes on each side until the lamb is cooked through, about 9-12 minutes.
  9. Sprinkle with lemon juice before serving.
Nutrition Facts
Grilled Greek Lamb Skewers
Amount Per Serving (1 serving)
Calories 219 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 627mg 26%
Potassium 227mg 6%
Total Carbohydrates 1g 0%
Protein 15g 30%
Vitamin C 2.2%
Calcium 1.8%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
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