This Paleo recipe puts a flavorful twist on lamb chops by pairing them with a zesty olive tapenade cauliflower rice. It's AIP-friendly, gluten-free, and packed with Mediterranean-inspired flavors.
Ingredients: 1 lb lamb shoulder chops, boneless. 2 cups cauliflower rice. 1/4 cup black olives, pitted and chopped. 2 tbsp capers, drained and chopped. 2 tbsp extra virgin olive oil. 2 cloves garlic, minced. 1 tbsp fresh parsley, chopped. 1 tsp lemon juice. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. Season the lamb chops with salt and pepper on both sides. In a bowl, mix together chopped olives, capers, minced garlic, parsley, lemon juice, and 1 tablespoon of olive oil to make the tapenade. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the lamb reaches your desired level of doneness. While the lamb is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the cauliflower rice and saut for 5-6 minutes, or until tender. Once the cauliflower rice is cooked, stir in the olive tapenade and mix well. Serve the roasted lamb chops alongside the olive tapenade cauliflower rice. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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