Rosemary & Thyme Lamb with Raw Kale Salad

Rosemary and thyme lamb with raw kale salad

It seems that ever since I passed the halfway mark of Whole30 the days have been going by reaaallllllyyyy slowly! Right now I feel as if these next 12 days are never going to end!

Last night I felt like making something different, something that I’ve probably only ever made once or twice before, in fact I can’t even remember the last time I made these myself. The main part of the recipes comes courtesy of Balanced Bites with a few minor adjustments in the recipe. I have been following this blog recently and am eager to get my hands on the Practical Paleo cookbook which from what I’ve heard is choc full of great easy and delicious Paleo recipes.

I paired the main part of this dish, which is lamb chops with an easy but delicious raw kale salad. I absolutely LOVE kale! It is packed full of goodness with things like fiber, iron, calcium, vitamin K, vitamin A, vitamin C, antioxidants and it is also an anti-inflammatory food.

Rosemary & Thyme Lamb with Raw Kale Salad

Rosemary and thyme lamb with raw kale salad

Lamb chops recipe adapted from here.

Ingredients for the lamb chops:
  • 1-2 tablespoons ghee – melted.
  • 6 lamb rib chops.
  • 1 sprig of fresh rosemary.
  • 1 sprig of fresh thyme.
  • Sea salt.
  • Freshly cracked black pepper.
Ingredients for the raw kale salad:
  • Kale – chopped very finely.
  • Half the juice of a fresh lemon.
  • Extra virgin olive oil.
  • Red chili flakes.
  • Fleur de sel.

Preheat your oven to 200C/400F.

Next prepare your salt blend, I did this using my spice grinder. I placed 1 sprig of rosemary and one sprig of thyme (de stalked of course) into the grinder and added some sea salt and freshly cracked black pepper. You can also do this in a food processor of course and store any extras in a jar.

Heat an oven proof grill pan on medium-high heat.

Season the lamb chops on both sides with the rosemary & thyme salt blend. Brush each side of the lamb chops with some melted ghee.

Place lamb chops onto the hot grill pan and sear each side for 2 minutes. Place the whole pan into the hot oven for another 2 minutes.

Remove from the oven and keep the lamb chops warm while you make your salad.

For the salad, chop up the kale as finely as you can. I use a mezzaluna for this as I find it easier to chop a heap of kale like this rather than using a knife, but whatever works for you.

Place chopped kale into a bowl and squeeze over half the juice of a fresh lemon and pour over some extra virgin olive oil. Mix together and let this sit for 10 minutes. Then add in a pinch of red chili flakes (or more if you like) and sprinkle over some fleur de sel and again mix everything together.

And finally….


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