The Real Paleo Diet Cookbook by Loren Cordain

Author:Loren Cordain
Language: eng, eng
Format: epub
Tags: Cooking
ISBN: 9780544303270
Publisher: Houghton Mifflin Harcourt
Published: 2015-03-02T16:00:00+00:00

3 medium carrots, coarsely shredded

2 small sweet potatoes, julienne-cut* or coarsely shredded

½ cup Paleo Mayo (see recipe)

2 tablespoons fresh lemon juice

2 teaspoons Dijon-Style Mustard (see recipe)

2 tablespoons snipped fresh parsley

½ teaspoon black pepper

8 lamb rib chops, cut ½ to ¾ inch thick

2 tablespoon snipped fresh sage or 2 teaspoons dried sage, crushed

2 teaspoons ground ancho chile pepper

½ teaspoon garlic powder

1. For the remoulade, in a medium bowl combine carrots and sweet potatoes. In a small bowl stir together Paleo Mayo, lemon juice, Dijon-Style Mustard, parsley, and black pepper. Pour over carrots and sweet potatoes; toss to coat. Cover and chill for 1 to 2 hours.

2. Meanwhile, in a small bowl combine sage, ancho chile, and garlic powder. Rub spice mixture onto lamb chops.

3. For a charcoal or gas grill, place lamb chops on a grill rack directly over medium heat. Cover and grill for 6 to 8 minutes for medium rare (145°F) or 10 to 12 minutes for medium (150°F), turning once halfway through grilling.

4. Serve the lamb chops with the remoulade.

*Note: Use a mandoline with a julienne attachment to cut the sweet potatoes.

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