Saturday, July 19, 2014

Paleo Lamb with Rosemary

The height of the summer season is upon us and that means it’s time to fire up the BBQ and get adventurous with meats you may not typically prepare. While visiting beautiful Lake Tahoe, our family found organic, free range lamb. The trick with this Paleo Lamb with Rosemary dish is in the planning and preparation. We’ve found marinating for 24-48 hours to be the most effective method. It’s well worth the wait as the lamb comes out tender and the flavor is exquisite.

Ingredients

Serves 3-4

1 lb. lamb ribs or steaks

1 cup sulphite-free red wine (we like merlot or cabernet)

3 Tbsp extra virgin olive oil

2 fresh organic sprigs rosemary, leaves removed from stems

¼ cup balsamic vinegar

1 Tbsp fresh cracked pepper

Directions

1. Wash the lamb and place in a 2-3 inch deep dish.

2. For marinade, combine remaining ingredients and mix well. Pour over lamb being sure to cover thoroughly. Cover and refrigerate for 1-2 days.

3. To cook, lightly barbeque and turn to low heat. Place lamb on grill and cook 10-12 minutes each side, or until meat is cooked to your liking.

4. Pour remaining marinade over meat as it is cooking. Lamb is typically served a bit on the rare side, but some like it more thoroughly done.

5. Serve with fresh cantaloupe and grapes paired with a green salad and steamed mini artichokes. Enjoy!

Lorrie Cordain, M.Ed., is the co-author of The Paleo Diet Cookbook and has been living the Paleo lifestyle for 22 years. Together with her husband, Dr. Loren Cordain, she has raised 3 strong, healthy boys who have thrived on fish, meats, fruits, and vegetables. As an endurance athlete, competing in numerous marathons, ultra marathons, and triathlons, she understands the importance of eating for success. The Paleo Diet has given her the strength and energy to perform at her best. Lorrie lives, works, and plays in Fort Collins, Colorado where she is a teacher for children with special needs.

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