by Emily Willis
Nutrition: Calories - 320, Fat - 13, Fiber - 4, Carbs - 12, Protein - 40
Jamaican Beef Pies
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 12
Ingredients:
3 garlic cloves, peeled and minced
½ pound ground beef
½ pound ground pork
½ cup water
1 small onion, peeled and chopped
2 habanero peppers, chopped
1 teaspoon Jamaican curry powder
1 teaspoon dried thyme
2 teaspoons coriander
½ teaspoon allspice
2 teaspoons cumin
½ teaspoon turmeric
A pinch of ground cloves
Salt and ground black pepper, to taste
1 teaspoon garlic powder
¼ teaspoon stevia powder
2 tablespoons butter
For the crust:
4 tablespoons butter, melted
6 ounces cream cheese
A pinch of salt
1 teaspoon turmeric
¼ teaspoon stevia
½ teaspoon baking powder
1½ cups flax meal
2 tablespoons water
½ cup coconut flour
Directions:
In a blender, mix onion with habaneros, garlic, and ½ cup water. Heat up a pan over medium heat, add the pork and beef, stir, and cook for 3 minutes. Add the onions mixture, stir, and cook for 2 minutes. Add the garlic, onion, curry powder, ½ teaspoon turmeric, thyme, coriander, cumin, allspice, cloves, salt, pepper, stevia powder, and garlic powder, stir well, and cook for 3 minutes. Add the 2 tablespoons butter, stir until it melts, and take this off heat. In a bowl, mix the 1 teaspoon turmeric, with ¼ teaspoon stevia, baking powder, flax meal, and coconut flour, and stir. In a separate bowl, mix the 4 tablespoons butter with 2 tablespoons water, and cream cheese, and stir. Combine the 2 mixtures, and mix until you obtain a dough. Shape 12 balls from this mixture, place them on a parchment paper, and roll each into a circle. Divide the beef and pork mix on one half of the dough circles, cover with the other half, seal edges, and arrange them all on a lined baking sheet. Bake the pies in the oven at 350ºF for 25 minutes. Serve warm.
Nutrition: Calories - 267, Fat - 23, Fiber - 1, Carbs - 3, Protein - 12
Beef Goulash
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 5
Ingredients:
2 ounces bell pepper, seeded and chopped
1½ pounds ground beef
Salt and ground black pepper, to taste
2 cups cauliflower florets
¼ cup onion, peeled and chopped
14 ounces canned diced tomatoes, and
¼ teaspoon garlic powder
1 tablespoon tomato paste
14 ounces water
Directions:
Heat up a pan over medium heat, add the beef, stir, and brown for 5 minutes. Add the onion and bell pepper, stir, and cook for 4 minutes. Add the cauliflower, tomatoes, and water, stir, bring to a simmer, cover pan, and cook for 5 minutes. Add the tomato paste, garlic powder, salt, and pepper, stir, take off the heat, divide into bowls, and serve.
Nutrition: Calories - 275, Fat - 7, Fiber - 2, Carbs - 4, Protein - 10
Beef and Eggplant Casserole
Preparation time: 30 minutes
Cooking time: 4 hours
Servings: 12
Ingredients:
1 tablespoon olive oil
2 pounds ground beef
2 cups eggplant, chopped
Salt and ground black pepper, to taste
2 teaspoons mustard
2 teaspoons gluten-free Worcestershire sauce
28 ounces canned diced tomatoes
2 cups mozzarella cheese, grated
16 ounces tomato sauce
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
Directions:
Season the eggplant pieces with salt and pepper, set them aside for 30 minutes, squeeze water a bit, put them into a bowl, add the olive oil, and toss them to coat. In another bowl, mix the beef with salt, pepper, mustard, and Worcestershire sauce, and stir well. Press them on the bottom of a slow cooker. Add the eggplant and spread the pieces out. Add the tomatoes, tomato sauce, parsley, oregano, and mozzarella cheese. Cover the slow cooker, and cook on low for 4 hours. Divide the casserole on plates and serve hot.
Nutrition: Calories - 200, Fat - 12, Fiber - 2, Carbs - 6, Protein - 15
Braised Lamb Chops
Preparation time: 10 minutes
Cooking time: 2 hours and 20 minutes
Servings: 4
Ingredients:
8 lamb chops
1 teaspoon garlic powder
Salt and ground black pepper, to taste
2 teaspoons fresh mint, crushed
A drizzle of olive oil
1 shallot, peeled and chopped
1 cup white wine
Juice of ½ lemon
1 bay leaf
2 cups beef stock
Fresh parsley, chopped, for serving
For the sauce:
2 cups cranberries
½ teaspoon fresh rosemary, chopped
½ cup swerve
1 teaspoon dried mint
Juice of ½ lemon
1 teaspoon fresh ginger, grated
1 cup water
1 teaspoon harissa paste
Directions:
In a bowl, mix the lamb chops with salt, pepper, 1 teaspoon garlic powder, and 2 teaspoons mint, and rub well. Heat up a pan with a drizzle of oil over medium-high heat, add the lamb chops, brown them on all sides, and transfer to a plate. Heat up the same pan again over medium-high heat, add the shallots, stir, and cook for 1 minute. Add the wine and bay leaf, stir, and cook for 4 minutes. Add the 2 cups beef stock, parsley, and juice from ½ lemon, stir, and simmer for 5 minutes. Return the lamb, stir, and cook for 10 minutes. Cover the pan, and place it in the oven at 350ºF for 2 hours. Heat up a pan over medium-high heat, add the cranberries, swerve, rosemary, 1 teaspoon mint, juice from ½ lemon, ginger, water, and harissa paste, stir, bring to a simmer for 15 minutes. Take the lamb chops out of the oven, divide them on plates, drizzle the cranberry sauce over them, and serve.
Nutrition: Calories - 450, Fat - 34, Fiber - 2, Carbs - 6, Protein - 26
Lamb Salad
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
3 pounds leg of lamb, bone removed, and leg butterflied
Salt and ground black pepper, to taste
1 teaspoon cumin
A pinch of dried thyme
2 garlic cloves, peeled and minced
For the salad:
4 ounces feta cheese, crumbled
½ cup pecans
2 cups spinach
1½ tablespoons lemon juice
¼ cup olive oil
1 cup fresh mint, chopped
Directions:
Rub the lamb with salt, pepper, 1 tablespoon oil, thyme, cumin, and minced garlic, place on preheated grill over medium-high heat, and cook for 40 minutes, flipping once. Spread the pecans on a lined baking sheet, place in an oven at 350ºF, and toast for 10 minutes. Transfer the grilled lamb to a cutting board, set aside to cool down, and slice. In a salad bowl, mix the spinach with 1 cup mint, feta cheese, ¼ cup olive oil, lemon juice, toasted pecans, salt, and pepper, and toss to coat. Add the lamb slices on top and serve.
Nutrition: Calories - 334, Fat - 33, Fiber - 3, Carbs - 5, Protein - 7
Moroccan Lamb
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
2 teaspoons paprika
2 garlic cloves, peeled and minced
2 teaspoons dried oregano
&n
bsp; 2 tablespoons sumac
12 lamb cutlets
¼ cup olive oil
2 tablespoons water
2 teaspoons cumin
4 carrots, peeled, and sliced
¼ cup fresh parsley, chopped
2 teaspoons harissa
1 tablespoon red wine vinegar
Salt and ground black pepper, to taste
2 tablespoons black olives, pitted and sliced
6 radishes, sliced thin
Directions:
In a bowl, mix the cutlets with the paprika, garlic, oregano, sumac, salt, pepper, half of the oil, and the water, and rub well. Put the carrots in a pot, add the water to cover, bring to a boil over medium-high heat, cook for 2 minutes drain, and put them in a salad bowl. Add the olives and radishes to the carrots. In another bowl, mix the harissa with the rest of the oil, parsley, cumin, vinegar, and a splash of water, and stir well. Add this to the carrots mixture, season with salt and pepper, and toss to coat. Heat up a kitchen grill over medium-high heat, add the lamb cutlets, grill them for 3 minutes on each side, and divide them on plates. Add the carrot salad on the side and serve.
Nutrition: Calories - 245, Fat - 32, Fiber - 6, Carbs - 4, Protein - 34
Lamb with Mustard Sauce
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 garlic cloves, peeled and minced
1½ pounds lamb chops
Salt and ground black pepper, to taste
1 tablespoon shallot, peeled and chopped
⅔ cup heavy cream
½ cup beef stock
1 tablespoon mustard
2 teaspoons gluten-free Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon erythritol
2 tablespoons butter
A sprig of rosemary
A sprig of thyme
Directions:
In a bowl, mix the 1 tablespoon oil with the garlic, salt, pepper, and rosemary, and whisk. Add the lamb chops, toss to coat, and set aside for a few minutes. Heat up a pan with the rest of the oil over medium-high heat, add the lamb chops, reduce heat to medium, cook them for 7 minutes, flip, cook them for 7 minutes, transfer to a plate, and keep them warm. Return the pan to medium heat, add the shallots, stir, and cook for 3 minutes. Add the stock, stir, and cook for 1 minute. Add the Worcestershire sauce, mustard, erythritol, cream, rosemary, and thyme, stir, and cook for 8 minutes. Add the lemon juice, salt, pepper, and the butter, discard the rosemary and thyme, stir well, and take off the heat. Divide the lamb chops on plates, drizzle the sauce over them, and serve.
Nutrition: Calories - 435, Fat - 30, Fiber - 4, Carbs - 5, Protein - 32
Lamb Curry
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
2 tablespoons fresh ginger, grated
2 garlic cloves, peeled and minced
2 teaspoons cardamom
1 onion, peeled and chopped
6 cloves
1 pound lamb meat, cubed
2 teaspoons cumin powder
1 teaspoon garam masala
½ teaspoon chili powder
1 teaspoon turmeric
2 teaspoons coriander
1 pound spinach
14 ounces canned diced tomatoes
Directions:
In a slow cooker, mix the lamb with the spinach, tomatoes, ginger, garlic, onion, cardamom, cloves, cumin, garam masala, chili, turmeric, and coriander, stir, cover, and cook on high for 4 hours. Uncover the slow cooker, stir the chili, divide into bowls, and serve.
Nutrition: Calories - 160, Fat - 6, Fiber - 3, Carbs - 7, Protein - 20
Lamb Stew
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 pounds lamb, cubed
1 tomato, cored and chopped
1 garlic clove, peeled and minced
2 tablespoons butter
1 cup beef stock
1 cup white wine
Salt and ground black pepper, to taste
2 rosemary sprigs
1 teaspoon fresh thyme, chopped
Directions:
Heat up a Dutch oven over medium-high heat, add the oil, and heat up. Add the lamb, salt, and pepper, brown on all sides, and transfer to a plate. Add the onion to the Dutch oven and cook for 2 minutes. Add the carrots, tomato, garlic, butter, stick, wine, salt, pepper, rosemary, and thyme, stir, and cook for a couple of minutes. Return the lamb to Dutch oven, stir, reduce heat to medium-low, cover, and cook for 4 hours. Discard the rosemary sprigs, add more salt and pepper, stir, divide into bowls, and serve.
Nutrition: Calories - 700, Fat - 43, Fiber - 6, Carbs - 10, Protein - 67
Lamb Casserole
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Servings: 2
Ingredients:
2 garlic cloves, peeled and minced
1 onion, peeled and chopped
1 tablespoon olive oil
1 celery stalk, chopped
10 ounces lamb fillet, cut into medium-sized pieces
Salt and ground black pepper, to taste
1¼ cups lamb stock
2 carrots, peeled and chopped
½ tablespoon fresh rosemary, chopped
1 leek, chopped
1 tablespoon mint sauce
1 teaspoon stevia
1 tablespoon tomato puree
½ cauliflower, separated into florets
½ celeriac, chopped
2 tablespoons butter
Directions:
Heat up a pot with the oil over medium heat, add the garlic, onion, and celery, stir, and cook for 5 minutes. Add the lamb pieces, stir, and cook for 3 minutes. Add the carrot, leek, rosemary, stock, tomato puree, mint sauce, and stevia, stir, bring to a boil, cover, and cook for 1 hour and 30 minutes. Heat up a pot with water over medium heat, add the celeriac, cover, and simmer for 10 minutes. Add the cauliflower florets, cook for 15 minutes, drain everything, and mix with salt, pepper, and butter. Mash using a potato masher, and divide the mash on plates. Add the lamb and vegetables mixture on top and serve.
Nutrition: Calories - 324, Fat - 4, Fiber - 5, Carbs - 8, Protein - 20
Slow-cooked Leg of Lamb
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients:
2 pounds lamb leg
Salt and ground black pepper, to taste
1 tablespoon maple extract
2 tablespoons mustard
¼ cup olive oil
4 thyme sprigs
6 mint leaves
1 teaspoon garlic, minced
A pinch of dried rosemary
Directions:
Put the oil in a slow cooker. Add the lamb, salt, pepper, maple extract, mustard, rosemary, and garlic, rub well, cover, and cook on low for 7 hours. Add the mint and thyme, and cook for 1 hour. Let the lamb to cool before slicing and serving with pan juices on top.
Nutrition: Calories - 400, Fat - 34, Fiber - 1, Carbs - 3, Protein - 26
Lavender Lamb Chops
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
2 tablespoons rosemary, chopped
1½ pounds lamb chops
Salt and ground black pepper, to taste
1 tablespoon fresh lavender, chopped
2 garlic cloves, peeled and minced
3 red oranges, cut in half
2 small pieces of orange peel
A drizzle of olive oil
1 teaspoon butter
&n
bsp; Directions:
In a bowl, mix the lamb chops with salt, pepper, rosemary, lavender, garlic, and orange peel, toss to coat, and set aside for a couple of hours. Grease a kitchen grill with butter, heat up over medium-high heat, place lamb chops on it, cook for 3 minutes, flip, squeeze 1 orange half over them, cook for 3 minutes, flip them again, cook them for 2 minutes, and squeeze another orange half over them. Place the lamb chops on a plate and keep them warm for now. Add the remaining orange half on preheated grill, cook them for 3 minutes, flip, and cook them for another 3 minutes. Divide the lamb chops on plates, add the orange half on the side, drizzle some olive oil over them, and serve.
Nutrition: Calories - 250, Fat - 5, Fiber - 1, Carbs - 5, Protein – 8
Paprika Lamb Chops
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
2 lamb racks, cut into chops
Salt and ground black pepper, to taste
3 tablespoons paprika
¾ cup cumin powder
1 teaspoon chili powder
Directions:
In a bowl, mix the paprika with cumin, chili, salt, and pepper, and stir. Add the lamb chops and rub them well. Heat up a grill over medium temperature, add the lamb chops, cook for 5 minutes, flip, and cook for 5 minutes. Flip them again, cook for 2 minutes, and then for 2 minutes on the other side again.