You’ll think you’ve been transported to the Mediterranean with this delicious family-friendly dish. The Avocado Mint Sauce adds a wonderful richness with the freshness of mint.
This lamb is best when cooked in a cast-iron skillet to keep it juicy, but you can also grill it on the barbecue as kebabs. If you are using wooden skewers for kebabs, soak them in water for at least 30 minutes before grilling.
The grilled lamb is great served in lettuce boats with chopped grape tomatoes and drizzled with the Avocado Mint Sauce.
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp extra virgin olive oil, divided
2 tbsp freshly squeezed lemon juice
1 lb boneless pasture-raised lamb loin or leg, cut into 1 1/2-inch (4 cm) chunks (also works with chicken)
Sea salt and freshly ground black pepper to taste
Avocado Mint Sauce Ingredients:
In your food processor, blend the following: 1 large ripe avocado, 1 garlic clove minced, 1/2 cup chopped cucumber, 1/2 cup parsley leaves, 1/2 cup mint leaves, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tbsp filtered water and a pinch of sea salt. Add extra water to reach desired consistency.
1. In a large bowl, combine the oregano, basil, 2 tbsp of oil and lemon juice. Season to taste with salt and pepper. Add lamb chunks and toss to coat well. On days when you have more time, refrigerate for an hour or two.
2. In a large skillet (preferably cast iron), heat the remaining oil over medium-high heat. Remove the lamb from the marinade, discard the marinade and add the lamb to the skillet. Cook, stirring often, for 8-10 minutes or until browned on all sides are cooked to desired doneness. Serve drizzled with avocado mint sauce.
This recipe has been printed with permission from Jill Hillhouse and Lisa Cantkier’s cookbook, The Paleo Diabetes Diet Solution.
Image credit: Tango Photography