Everyday Paleo (17 page)

Grilled Lamb-Burgers

I would highly recommend doubling this recipe. Ground lamb used to scare me because I honestly had no clue what to do with it. After some experimentation, I have come to discover that lamb tastes great with mint, rosemary, garlic, cinnamon, and cumin, and paring some of these spices together, mixing and matching, and again—getting creative—I now
love
ground lamb and its versatility. These little burgers are mind-blowing good!

Prep Time: 10 minutes

Cook Time: 8 minutes

Serves: 2–3

1 pound ground lamb
½ cup red onion, minced
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons parsley, chopped
2 tablespoons fresh mint, chopped
1 egg

1.
In a large bowl, mix all ingredients by hand and form into palm-size patties. Place in refrigerator for 20 minutes.

2.
Heat a grill to medium high and grill the lamb-burgers for 4 minutes on each side.

Lamb under Pressure

If time allows, feel free to roast this lamb recipe in the oven. Preheat your oven to 400°F and cook the lamb at this temperature for 20 minutes. Lower the temp to 325°F and roast for an additional 6–10 minutes per pound, so in this case for about another hour. For extra flavor, cut little slits all over the lamb and stuff the slits with whole garlic cloves! I love this lamb served with my Roasted Fennel recipe found in the veggie section.

Prep Time: 25 minutes

Cook Time: 45 minutes

Serves: 7–8

¼ cup extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice
½ tablespoon garlic powder
1 tablespoon dried oregano
Sea salt and black pepper to taste
4½-pound boneless leg of lamb
2 cups chicken stock

1.
In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, and spices.

2.
Using your hands, rub the extra-virgin olive oil mixture into the leg of lamb.

3.
Place the lamb into a pressure cooker and over medium heat; sear the lamb for 4–5 minutes on each side.

4.
Add the chicken stock, lock the lid in place, bring to pressure, and cook for 45–50 minutes.

Karina’s Sausage Hash

My dear friend Karina Bangay, an awesome trainer at NorCal Strength and Conditioning, is masterful in the kitchen, and I am so happy that she shared this recipe with us. My family loves this quick and easy meal. I usually scramble or poach up some eggs to go along with it, and everyone is full and happy for the busy morning ahead. This is also a wonderful post-workout meal. Thanks Karina!