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

View fullsize

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.

View fullsize

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!

View fullsize

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

Published Jun 23, 2014 by Caitlin Sherwood

   |     Print This Recipe

Serves: 2   |    Total Time: 20 minutes

---

Ingredients:

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)

Directions:

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.

Moroccan Spiced Carrot Salad (Paleo & Vegan)

View fullsize

To my surprise, little baby carrot heads were popping out from the surface of our garden beds back in early March. They were from seeds planted last year, ones that didn’t sprout before the season ended. And somehow, they grew on through snow and frost and unpredictable Colorado spring weather... hardy little plants to say the least! I’m planning to xeriscape our front yard this year, and build brand new garden boxes, so I’ll likely have to wipe them out before they get fully grow, but maybe they’ll have enough time to grow into baby carrots before then. 

Moroccan Carrot Salad is a quick recipe and perfect for carrots big or small: only 4 real salad components, if you don’t count the spices that give it that Moroccan flare. Carrots, parsley, raisins, and lemon vinaigrette. Then, ground cumin, coriander, paprika, cayenne, and cinnamon pop in and dress it up. Thanks to those spices, this carrot salad really stands out. 

I use a food processor (affiliate link) with a shredding attachment to shred the carrots — I do not have the patience to do that by hand! 

View fullsize

View fullsize

View fullsize

This is the perfect side to Moroccan Beef Kabobs, or Lamb & Winter Squash Tagine.

Moroccan Spiced Carrot Salad

Published April 17, 2018 by Caitlin Sherwood

   |     Print This Recipe

Serves: 6   |    Total Time: 20 minutes

---

Ingredients:

• 3 to 4 cups shredded carrots
• 1/3 cup minced parsley
• 1/3 cup raisins
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground paprika
• 1/8 teaspoon ground cinnamon
• 4 dashes ground cayenne
• Juice from 2 lemons
• 1 garlic clove
• 1/3 cup extra virgin olive oil
• 1/8 teaspoon salt

Directions:

1. Place shredded carrots in a bowl with minced parsley and raisins. Add cumin coriander, paprika, cinnamon, and cayenne and toss.
2. Make vinaigrette: Mince the garlic and add it to a jar with the lemon juice, olive oil, and salt. Shake to combine. (Makes enough dressing for 2-3 salads). Drizzle about 1/3 of vinaigrette over salad, or to taste. Toss and serve!

Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. 

Rhubarb Ginger Lemonade

“That’s a lot of rhubarb,” the cashier said, as he picked up the bag and placed it on the scale. I shrugged. What is "a lot" of rhubarb, anyway? Rhubarb season is only so long and the rhubarb plants in my garden are so small, buying pounds upon pounds of it is the only thing to do. 

So why so much rhubarb? Well mostly, I wanted to make this rhubarb crisp over and over again. But also, I had dreams of a pink lemonade with tart rhubarb notes, and a rhubarb ice cream. This recipe is the result of the first dream -- the ice cream is still a work in progress. 

Rhubarb is pretty tart on it's own, so honey lends natural sweetness to this drink to balance out the lemons and rhubarb juice. The addition of ginger adds a bite, making this lemonade super refreshing and rounding out it's flavor profile. (I LOVE ginger in lemonade!)

And that color? It's totally natural! The batch of rhubarb I used to make this lemonade was super pink to start with, so if your rhubarb is a softer hue of pink, I would expect your juice to end up a softer shade of pink, too. 

Mix it up: There are a few twists you could pull on this recipe, including topping it off with sparkling water (spritzer, anyone?), or adding a shot of tequila for an springtime hard Rhubarb Ginger Lemonade. Give them both a try! 

Rhubarb Ginger Lemonade

Published April 19, 2018 by Caitlin Sherwood

   |     Print This Recipe

Serves: 4   |    Total Time: 20 minutes

---

Ingredients:

• 2 cups chopped rhubarb
• 3-1/2 cups water, divided
• 1-1/2 inch ginger root, minced
• 4-5 lemons (about 1 cup lemon juice)
• 1/3 cup honey

Directions:

1. Add chopped rhubarb, 1/2 cup water, and ginger to a sauce pan and bring to a simmer. Simmer for 10 minutes, until rhubarb is soft.
2. Place a strainer over a bowl. Pour rhubarb mixture through strainer, catching water and juices with bowl. Using a spatula, press all of the juice out of the rhubarb chunks. Then, discard rhubarb pulp.
3. Juice the lemons. Strain lemon juice to remove any seeds. Pour lemon juice into the bowl with the rhubarb juice. Add honey and remaining 3 cups water, and stir until honey is dissolved. Chill before serving, and pour over ice in glasses.
4. Note: you can also top off your glass with sparkling water or add a shot of tequila!