Rosemary Lamb with Mint Chimichurri
Paleo | Whole 30 | Gluten Free
Serving Size 3-4
Total Time 30 Minutes
1 lb ground lamb
1 lb ground grass fed beef
2 tsp cumin
2 tsp fresh rosemary, chopped
2 cloves garlic, minced
1/2 small red onion, finely chopped
salt and pepper, to taste
1 tbsp avocado oil (for skillet)
2 bags frozen or fresh cauli rice
2 cup (or to big handfuls) chopped kale
1 small package of mint (about 20 leaves)
1/2 cup roughly chopped parsley
2 cloves garlic
1/2 cup olive oil
pinch of salt
pinch of pepper
juice of 1/2 lemon
chopped green onions (optional)
Mix the meat, cumin, onion, garlic, and rosemary in a bowl.
Spilt the meat mixture in half and store in freezer.
Heat a skillet on high with avocado oil (you want the skill to be smoking).
While pan is heating up, flatten meat to 1/2 inch thick (the thinner the better).
Carefully, add meat to the pan and press down with a spatula. You want the sides to crisp.
Season with salt and pepper and cook on one side for 4 minutes and then flip.
Season opposite side with salt and pepper, pressing down again.
Cook for another 3 minutes and then start breaking up the meat into chunks.
At this point, make sure meat is cooked through.
Remove meat and set side. Add frozen of fresh cauliflower rice to the skillet.
Once soft, add chopped kale and salt and pepper to taste.
To make the sauce, add all ingredients to a blender and blend for 30 seconds.
To assemble, place meat on top of rice and cover with sauce. Top with additional parsley and green onions (optional).
tips & tricks
Save leftover meat for lamb meat balls or lamb burger
Also goes great with tahini sauce (found in sauces)
To stretch the meal add chickpeas or additional vegetables to the cauliflower rice