Posts tagged ‘lamb’

July 22, 2012

Chops and Stone Fruits

I’m going to jump right back into blogging like I haven’t been away for 3 months. Life got in the way! I even stopped being paleo for the month of May with some pretty disastrous results. It was my 25th birthmonth so I wanted to indulge in everything. I did however have plenty of adventures! Including two trips to Twin Falls, ID for BASE jumping off the Perrine Bridge! My mom and I also opened a Korean restaurant, but after 10 days of being open we had an unfortunate car accident involving sudden unintended acceleration. Now we will not be reopening for at least another month. Let me just say that being in an out of control car speeding into the building is a lot scarier than jumping off or out of anything. I will get into all of that as I get back to blogging. I have lots of pictures and videos to share, but today I want to focus on the food!

I love shopping for food in the summer! I love going to farmer’s markets and picking up my weekly Tiny’s Organic fruit bag. Since this year I signed up for the all fruit bag, it means twice as much fruit to try and consume in one week. Lots of sharing is involved. Right now the bags are filled with stone fruits – apricots, apriums, plums, peaches, nectarines, and cherries!

I’ve been trying to incorporate some of the fruit into my meals rather than just snacking on them. I end up eating less fruit that way! Otherwise I will just eat pounds and pounds of fruit because I looove the sugar.

I also found this super tasty and definitely paleo Date and Cherry Balsamic Spread from Edible Gardens at Whole Foods. The only ingredients are dates, cherries, and balsamic vinegar. I’ve been putting it on pork chops and lamb chops!

Date and Cherry Balsamic Lamb Loin Chops

– 2 Lamb loin chops
– 1+ Tbsp Date and Cherry Balsamic Spread
– 1 tsp minced garlic
– Dried thyme, salt, and pepper to taste

This was soooo good! Especially with the little salad I made – arugula, spinach, rainier cherries, and walnuts. No dressing, just the way I like it!

Date and Cherry Balsamic Pork Chops

The date and cherry balsamic spread is also super good on pork chops!! I pan cooked these pork chops (lightly seasoned in salt and pepper) and sautéed the onions with a little garlic in the pork fat. I spread the spread on the meat after everything was cooked.

I had a lot of apriums to use up from my CSA bag. I didn’t like the texture or the flavor of them while eating them fresh. Not quite apricot, not quite plum, but a weird texture in between. Ironically, I absolutely love pluots, which are more plum than apricot. Since one of my favorite pork dishes involves peaches, I decided to make another pork dish with these apriums instead of letting them go to waste. They were amazing cooked! I don’t eat pork chops very often, but there’s just something about stone fruits that pairs perfectly with pork chops!

Aprium Pork Chops
You could just use apricots. This was very simple. Caramelize onions in pork fat then add the fruit and a little garlic. I sprinkled it with some Italian seasoning at the end and ate it with a side of roasted brussels sprouts. I could eat this every day! I’ll probably make a more summery side next time though.

Thanks to all my readers for continuing to read my blog and sending me messages asking about my wellbeing! I’m pretty excited to be blogging again. It definitely helps me eat better and cook more!

January 23, 2012

Roasted Rack of Lamb with Dijon Mustard

I think eating meat off the bone tastes the best, so of course I loooove lamb rib chops! So tender and flavorful. I don’t like to buy a whole rack of lamb very often, because you can literally see how small the lamb must have been when all the ribs are together like that. I get a split personality when it comes to eating it – vegan and carnivore. Vegan me: “Poor baby animal! So sad!” Carnivore me: “MEAT LOLLIPOP!!! NOMS!” Guess which side wins?? 😀

I like lamb from Australia, New Zealand, or Iceland where the sheep are pretty much exclusively grass-fed. I’ve never seen domestic grass-fed lamb. See there I go feeling bad about eating lamb again, it’s so not local!

Anyway, I’m always looking for new ways to make lamb chops. I usually prefer lamb with a balsamic reduction, but I found a recipe using dijon mustard and decided to try it out, minus the bread crumbs. I personally did not care for the mustard with my lamb. It overpowers the natural flavor of lamb rather than complementing it.

I was also super impatient and pulled the meat from the oven earlier than I should have so I ended up with rare rather than medium-rare. I generally like my red meats on the rare side of medium-rare so it wasn’t that big of a deal.

I only eat brussels sprouts if roasted with a bit of olive oil, sea salt, and black pepper. It is delicious with a soft slightly nutty taste when cooked this way. Not to mention seriously addicting! I can eat a huge bag of brussels sprouts in one sitting.

1 Frenched rack of lamb
Sea salt and pepper
Olive oil
1 Tbsp Dijon mustard
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 tsp minced garlic

1. Preheat oven to 450 degrees. Salt and pepper the rack of lamb.
2. Heat olive oil in a stainless steel frying pan then sear the rack on both sides until brown. Remove from pan. (I use a stainless steel pan so that I don’t need to use a frying pan plus a separate roasting pan.)
3. Remove the leaves from the sprigs and crush. In a small bowl, mix mustard, herbs, and garlic. Spread mixture evenly all over the meat.
4. Put the meat back in the pan and pop it in the oven for 12+ minutes until it cooks to your preference.

I love rosemary, thyme, and garlic with lamb. I think I’ll remake this without the mustard next time, going back to the balsamic reduction!

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January 20, 2012

Lamb meatballs in marinara sauce

Since getting back from Utah on Tuesday morning, I’ve been stuck at home due to all the snow. If it snows more than an inch or two, the greater Seattle area literally shuts down. We even come up with cute names for the phenomenon: snowpocalypse, snowmageddon, etc.

Good thing I stocked up on food the way home from the airport! Today I made my favorite lamb meatballs with some marinara sauce for an extra comfort factor with the cold weather outside.

Lamb Meatballs
Original recipe on

1lb ground lamb
1/4 cup finely chopped scallions
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp allspice
1 tsp sea salt
3 Tbsp almond flour (or 1 Tbsp coconut flour)
1 egg

1. Mix everything with your hands and let all the flavors marinate in the fridge for at least half an hour.
2. Roll into meatballs and cook in a frying pan until all sides are browned.

Marinara Sauce
Don’t remember where I found this recipe since I’ve been making it this way for years.

2 14.5oz cans stewed tomatoes (check the ingredients or make your own)
1 6oz can tomato paste
2 tsp minced garlic
1/4 cup chopped parsley
Liberal sprinkling of italian seasonings
Salt and pepper to taste
1/2 onion, chopped
1 cup mushrooms, chopped
1 Tbsp olive oil

1. In a large frying pan or a medium sauce pan, cook the onions and mushrooms in olive oil until the onions are transluscent.
2. Meanwhile, add the 6 other ingredients to a blender and briefly blend before pouring into the pan with the onions and mushrooms.
3. Simmer until sauce is nice and hot.

September 9, 2011

Food coma from rodizio

I feel like I’m starting to settle back to my usual eating patterns. Sugar cravings are still there, but I’m having an easier time staying paleo. I managed to take pictures of almost everything I ate.

Not pictured:
– Coconut Bliss Naked Coconut Bar
– Gingersnap Larabar – one of my less liked flavors

Pluot – huge!


Lamb burger
Ground lamb patty on a bed of green and red leaf lettuce, topped with onions and sliced garlic cloves caramelized in lambfat and balsamic vinegar. Side of heirloom tomatoes. So simple yet sooooo delicious! I was out of rosemary or I would have sprinkled some on.

Baked plain butternut squash “fries”


I did one jump at Skydive Kapowsin yesterday, I had to be there for a couple of errands. Driving there, switching canopies, replacing risers, and doing one jump, and driving back took over 6 hours. I didn’t eat during that time and even though it was super hot and they had ice cream available, I didn’t eat any! But I was really hungry on the way back so my friend and I stopped for dinner at the newly open Brazilian restaurant in Bellevue for some rodizio!

Amazon Grill – Bellevue, WA
I’ve blogged about the rodizio style of dining before, when I went to Ipanema Brazilian Grill in Seattle, so I won’t explain what it is again here. Apparently Ipanema is now closed and the owners have opened the Amazon Grill in Bellevue. Yelp is offering a $40 for $80 worth of food/drinks deal! The new place is Peruvian and Brazilian, offering cebiches and other things that weren’t on Ipanema’s menu. I didn’t have a chance to try anything besides the rodizio though, since it’s sooo much food. $40 per person for all you can eat! And that’s exactly what I did, I ate until I could not eat more. This resulted in a massive food coma. I don’t really remember much between my last bites and waking up this morning. So glad I didn’t have to drive!

Plantain chips – I ate a few of them.

My plate after a trip to the cold bar: eggplant, squash, cactus, asparagus, broccolini, mushrooms, onions, beets, celery, strawberries, onions…


There were only a few occupied tables at 9pm on a Thursday night and the meat guy was all too happy to come around with something different every time I took a bite. It was a rapid nonstop meat invasion! Bacon-wrapped turkey, bacon-wrapped steak, garlic steak, tritip, sirloin, pork baby back ribs, parmesan pork, buffalo, peppered steak, cheese steak, chicken, leg of lamb, sausage… and those are just the ones I remember!


These giant beef ribs came on a separate plate! Have I mentioned how much I love eating meat off the bone? Tastes so much better.

Grilled pineapple with cinnamon… I’ve already mentioned how much I love this in that last rodizio post.

What’s pictured isn’t even everything so you can just imagine the sheer amount of food that was consumed last night. Serious food coma. Everything was tasted good and the service was excellent. The interior was much much nicer than Ipanema and added to the enjoyable dining experience.

July 6, 2011

Rodizio = gluttony in Brazilian

I went bouldering with my friend Cory yesterday! He happens be a Crossfitter and eats paleo! (Surprise surprise. How many Crossfitters do you know who don’t eat paleo?) After working up a massive appetite at the bouldering gym, we decided to go to Ipanema Brazilian Grill. Eating out with paleo friends is so nice because a paleo-friendly restaurant is chosen in the first place. With non-paleo friends, sometimes you get dragged to a super non-paleo friendly place and your order takes forever since you need to take out and add so many things. I find that some people think that’s really annoying. It’s ok, they just haven’t seen the light yet.

Ipanema was perfect for the ravenous modern caveperson! In case you took the title of this post seriously, rodizio doesn’t really mean gluttony… and I know Brazilians speak Portuguese. From Ipanema’s website: “RodĂ­zio, a popular Brazilian style of enjoying dinner among friends, is a unique dining experience. RodĂ­zio offers a wide variety of different cuts of grilled meats slowly roasted in specially designed charcoal grills that preserve all the natural flavors. Served continuously by our “chefs” or “passadores”, brought to you on skewers and carved to order table-side. Our passadores make their rounds until all the rodĂ­zio specialties are served or until you are satisfied.RodĂ­zio also includes unlimited visits to our “mesa de frios”(cold table) where you’ll find an array of cold cuts, cheeses, salads and exotic Brazilian specialties.”

After you’re seated, you head to the mesa de frios to load up a plate full of all sorts of side dishes. It’s nice because you can see what’s probably paleo-friendly and what’s definitely not and choose for yourself. I did wish there were labels though. Also grab an empty plate for all the meat that will be coming your way!


Until you flip the little card on the table to the red “stop” side, the meat just keeps coming. All you can eat deliciously fire roasted meat for $40 is a great deal. We had garlic steak, top sirloin, tri-tip, ribeye, pork, bacon wrapped turkey, bacon wrapped steak, leg of lamb… I did not care for the pork (a bit dry) or the lamb (too chewy), but the steaks were super juicy and flavorful due to the way it’s cooked. It was really hard to take good pictures, but you get the idea.







Two words: pineapple and cinnamon. Who knew that they were so delicious together?!? Grilled/roasted pineapple with a sprinkle of cinnamon will be my new dessert of choice. Warm, tart, sweet, cinnamoney…mmmmmm.

I highly recommend trying the rodizio experience at your local Brazilian restaurant!!