grilled lamb rib chops

grilled lamb rib chops

A lot of people assume I am vegan, because I make a lot of vegan meals. Well, I’m not. I just like to cater to people who are. I also like balance and rotation in my diet, so if I can take a break from eggs or meat, then the more ways that’s possible, the better. I’m also aware that red meat is an inflammatory food. Some people’s joints will literally ache the next day. My 11 year old son’s system is wise and clearly knows what it likes and does not like and has many ways of showing it (talks in his sleep/sleeps less sound), headaches &/or sinus congestion – all signs of inflammation.

We don’t eat a lot of red meat, but when we do it’s quality over quantity. Quantity is part of the problem with the bad rap red meat gets. People eat way too much. Servings are monstrous and your body and health reap the negative effects of too much red meat. 100% grass fed lamb (excellent source of B12 and zinc) or bison are favourites. In the past, when the kids and I have done food sensitivity tests, lamb and bison always end up agreeing with us more than other red meats. I’ve heard health practitioners confirm this. When I was seeing a doctor of traditional chinese medicine during my 8th pregnancy, I remember he put me on a bit of a food cleanse at the start, but lamb and, I think, bison, were allowed.

This recipe is super quick and easy. Big results for small effort. All you need are a few ingredients. I’ve heard lamb rib chops being called Australian lamb lollipops (bit funny), french rib chops and of course, rack of lamb (which, you’d have to cut yourself). I like to buy mine pre-cut so they’re ready to go. I’ve cooked them with great success on both the BBQ or stove top grill.

gluten free, dairy free, paleo, hormone free

grilled lamb rib chops

• 10-12 lamb rib chops
• 2 garlic cloves
• tsp dried rosemary
• 1/2 tsp red chili flakes
• sea salt flakes or chunks

Make a rub with the garlic, dried rosemary & chili flakes. Rub both sides of each chop. Let it sit for a good hour, if you can.

Grill on the BBQ or grill pan on med-high heat for 3 min per side for medium rare (my favourite). You can also sautée in a skillet, if you don’t have a grill.