Tuesday, June 4, 2013


best paleo lamb recipe

In Austin, rosemary grows everywhere because it keeps deer out of your garden. It is fragrant, beautiful and easy to grow. Everyone who took their first bite out of this said “Oh my God,” while their eyes bulged out of their heads. That is a great compliment as a novice chef, especially since the ingredients are so simple.  I called them "lollipops" because 
1) They're on a stick (kind of), and 2) my kid liked the name better than "chops."

paleo lamb chops

Rosemary Lamb Lollipops
serves 2-3
1 pound rack of lamb
1/4 cup or 3 5" sprigs rosemary
4 cloves garlic
2 teaspoons sea salt
1 teaspoon black pepper
1-2 Tablespoons butter or fat of choice

Preheat your oven to 425º. Line a sheet pan with foil. Mince the rosemary and garlic cloves together on a cutting board. Add salt and pepper and continue mincing, until the mixture is very fine. Rub all over the top side of the lamb. Heat butter or fat in a cast iron skillet over high heat. Add the lamb, rosemary side down and sear for 30-40 seconds. Flip and sear the other side. Scrape up the rosemary crumbs and pat them back onto the crusted side. Place lamb on the sheet pan, crust side up and bake 12-15 minutes, until light pink. Remove from the over, wrap the foil around the lamb and let rest 10 minutes before slicing and serving. 

 paleo rosemary lamb


  1. Thanks for posting this.This was incredible. My first attempt to cook lamb, and this ROCK'ed. Everyones eyes popped out of their head and made primal grunting noises as they gobbled each morsel and sucked the bone clean.

  2. THIS......was succulent and applauded by all at our table this evening...A simple, yet sophisticated dish to produce and one that was pinned immediately. I served this gem up with green beans (garlic, lemon, parsley, S&P) and stuffed portobello mushrooms with shallots, garlic , fresh chèvre and truffle olive oil....

    Superb recipe...Merci bien de la France!

    1. Thank you! yea-- this one is definitely a favorite go-to recipe I'll revisit again and again. I love the idea of a stuffed portobello with this! Good idea, Donna.


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