Lamb and Cauliflower Rice

This recipe isn’t terribly difficult, but it does require a little bit of planning. You need to marinate the lamb for at least 24 hours before getting it ready to cook. I went a different direction with this one, being a little bit more liberal with the ingredients, so this might be more paleo than it ends up being Zone. With that in mind, let’s get going!

You’ll need:

Ingredients:

• 4 lamb chops
• 2 cups of cauliflower

For the marinade:

• 1 lemon
• 2 cloves of garlic
• 1/4 cup of olive oil
• 1 teaspoon of thyme
• 1 teaspoon of rosemary
• 1/2 teaspoon of salt
• Fresh ground pepper

Directions to prepare the lamb chops:

1. Take the thyme and rosemary off of the stems, and give them a rough chop. This’ll ensure that the flavors get released from the leaves. Place them into a large bowl.
2. Chop the garlic and add to the bowl, and juice the lemon into the bowl. Add the remainder of the marinade ingredients to the bowl.
3. Add the lamb chops to the bowl, and ensure to coat all sides.
4. Cover and refrigerate overnight.

Awesome. Now you’re ready to actually start cooking!

Directions to cook:

1. Preheat the oven to 450 degrees Farenheit. Place an oven safe skillet, preferrably cast-iron, into the oven while it’s preheating.
2. Take 2 cups of raw cauliflower, place it into a microwave safe container. My go-to is always a nice Pyrex glass measuring cup. That way, you can measure it and leave it in the cup. Fill the cup with water, and heat it up in the oven for four minutes, or until cooked.
3. While the cauliflower is making loops on the nuclear merry go-round, take out the now significantly warmer, possibly even scalding hot skillet, and place it on the stove over medium-high heat. Place the lamb chops into the skillet, and let it sear on both sides, approximately two minutes per side.
4. Once the lamb has been seared on both sides, stick it in the oven for about 10-15 minutes, depending on thickness. My lamb chops were about an inch and a half thick, so I went with 15.
5. While Li'l Bo Peep's best friend is in the sauna, take out the cauliflower and drain thoroughly. You can use a hairdryer, but I like to just put it into a colander and let the water pass through until it stops dripping.
6. Put the now dry-ish cauliflower back into the Pyrex cup, and start running a fairly sharp knife through it to dice it. If you have a food processor, that works even better! I really don’t have the space for one, so I’ll use the trashy hobo method. Keep running the knife through the cauliflower, and eventually you’ll start getting some small chunks out of it. Once you’ve got a size you’re happy with, set it aside.


 



7. Once the lamb is done, and obviously no longer bleating from inside the hotbox, take it out of the oven and place the lamb chops aside on a plate where it can continue to cook in it’s own juices. Place a separate pan on a stove burner, and set it to medium-high heat. Pour in a little bit of the oil from the cast iron skillet that had the lamb into the new pan. Try eyeballing out about two tablespoons or so.

8. Now add the chopped cauliflower to your pan that you put the oil into. Add a few turns of fresh ground pepper, and a few pinches of sea salt.

9. Keep tossing the cauliflower in the oil for about five minutes.
10. Place the cauliflower on the plate with the lamb chops, and serve! I like to have a little bit of kim-chee to go with this for the pro-biotics, as well.


This recipe is a little bit hefty on the fat, but don’t be scurred! That’s perfectly fine for being Paleo.

You didn’t toss out the remainder of that oil from the cast-iron skillet, did you? That stuff is gold. Put it in the refrigerator once it’s cooled down a bit, and we’ll re-use it next week.



 

 

Tuck in!

 

 

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