Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images). 

It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth. 

Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce

For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good. 

This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

Grilled Lamb Shoulder Chop with Strawberry Mint + Truffle (Paleo)

Published Jun 23, 2014 by
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Serves: 2   |    Total Time: 20 minutes


    For the Lamb:
  • 2 Lamb shoulder chops
  • 1/8 teaspoon garlic powder OR 1 garlic clove, minced fine
  • 1/8 teaspoon salt 
  • 1/8 teaspoon ground black pepper 

  • For the Strawberry Mint Truffle Topping:
  • 1/2 cup fresh ripe strawberries, diced small
  • 1/4 cup minced fresh mint leaves
  • 1/4 of a red onion, minced
  • 1 teaspoon truffle oil (affiliate link!)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Sea salt (to taste)
  • Ground black pepper (to taste)


  1. Turn grill to high. While it heats, prepared the lamb: Season both sides of the lamb with garlic, salt and pepper. Place on grill, and close the lid. Cook for three minutes and flip, cooking for three more minutes (about a minutes less for rare, a minute or two more for well done). Remove from heat and turn off grill. Note: you can also do this in a large skillet. Heat your skillet over medium-high heat and grease with cooking oil. Cook lamb chops for 3 minutes on each side.
  2. Make the topping: Combine diced strawberries, minced red onion, minced mint, truffle oil, olive oil, and lemon juice in a bowl. Stir, and season with salt & pepper to taste.
  3. Serve lamb chops hot with strawberry mint truffle mixture on top.

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

If you make any cookie from this blog, let it be this one. I might regret saying that later, but it's how I feel now and what's a blog if not in-the-moment. 

While I've used a lot of nut and seed butters in baking before (like these peanut butter blondies) tahini is something special in a cookie. 

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)
Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

First let me say that I love thin, chewy, fresh-out-of-the-oven-soft cookies. Gooey. Warm. Indulgence. That what makes tahini ideal: its consistency and fat content allows it to spread out into a thin cookie, and even as the cookies cool they never get crispy. They maintain that soft, chewy bite for days. 

Coconut sugar is also necessary here -- it's not something I usually use, opting for maple syrup or honey in most of my baking - but a crystalized sugar helps to glue the cookies together, so that everything doesn't just fall apart when you pick them up. So you can dip your cookie in a shot of espresso, or a glass of milk or cup of tea. 

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

Chewy Tahini Chocolate Chip Cookies

Published May 17, 2018 by
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Serves: 20   |    Total Time: 30 minutes


  • 1 cup coconut sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1 cup tahini (stirred well)
  • 1 tablespoon vanilla 
  • 1 egg
  • 1/2 cup chopped dark chocolate bar (about 2 ounces)


  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, combine coconut sugar, baking soda, and salt. Whisk briefly.
  3. Add tahini, vanilla, and egg to bowl, and use a spatula to stir until a stiff, sticky batter forms. Fold in chopped chocolate.
  4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
  5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres 2 inches apart of a baking sheet lined with a Silpat (affiliate link!) or parchment paper, and flatted slightly with your fingers.
  6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox (AKA Giant Latke)

It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title. 

The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description. 

Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it. 

Potato Galette with Lox (AKA Giant Latke)
Potato Galette with Lox (AKA Giant Latke)

I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had. 

On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop. 

Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox (AKA Giant Latke)

Published May 15, 2018 by
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Serves: 6-8   |    Total Time: 20 minutes


    For the Lamb:
  • 2 Russet or Yukon Gold potatoes
  • 1/4 cup avocado oil or melted butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon garlic powder
  • 4 ounces lox
  • 1/4 cup creme fraiche, sour cream or plain greek yogurt
  • Optional, for serving: minced chives, capers


  1. Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
  2. Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
  3. When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
  4. Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
  5. To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!