šŸ‘ Looking for a simple-to-make dish that’s great for entertaining too, well check this out.

Tender juicy grilled lamb T-bone marinated with rosemary, garlic, and sherry wine vinegar

Crispy & creamy oven-roasted smashed fingerling potatoes scented with rosemary & parmesan cheese

Charred Brussel sprouts & tomatoes perfumed with thyme.

All mingled together with a kalamata olive oil pan jus.

YUM!

Excellent source of clean protein, phytonutrients, and good quality fats that will help quell your inflammation.

Recipe (serves 4)

Lamb:

  • 1 tbsp avocado oil
  • 3 tbsp sherry wine vinegar
  • 1 tsp fresh rosemary, chopped
  • 1 tsp ground coriander seed
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red chili flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 lamb T-bone chops

1). Combine all the ingredients (except the chops) in a bowl and mix well

2). Add the chops and toss to coat well on all sides

3). Marinate for at least 30 minutes, ideally overnight

4). Grill over high heat to get charred

5). Cook til medium rare or to your liking

6). Reserve and collect juices

Potatoes:

  • 1 lb fingerling or small Yukon gold potatoes
  • 1 tbsp avocado oil
  • 1 tsp rosemary, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp real Parmesan cheese

1). Pre-heat oven to 350 dF

2). Toss the potatoes with all the other ingredients except the cheese

3). Roast the potatoes for 30-45 minutes til almost cooked through and remove from oven

4). Place onto a cutting board and smash with a small pot til they fracture

5). Arrange potatoes on a baking pan and put them back into the oven but at 425 dF

6). Cook another 20 minutes until the underside gets brown and crispy

7). Sprinkle Parmesan cheese over potatoes and cook another 5 minutes til melted

Brussel Sprouts:

  • 1 lb Brussel spouts, ends cut off and halved
  • 1/2 lbs grape tomatoes, whole
  • 1 tbsp avocado oil
  • 1 tsp thyme, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

1). Pre-heat oven to 425 dF

2). Toss all the ingredients together and put Brussels onto a baking pan cut side down

3). Roast 20-25 minutes until bottoms start to brown

4). Turn the oven broiler on

5). Continue to cook until the tops of Brussels get dark and crispy

Assembly:

  • 1 tbsp extra virgin olive oil
  • Lamb drippings
  • 12 kalamata olives, halved

1). Plate Brussel sprouts

2). Place lamb chop on top

3). Place smashed potatoes around lamb

4). Blend lamb drippings with olive oil and spoon around the plate

5). Sprinkle olives

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