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Spiced Indian Lamb Chops with Cucumber Salad

Servings	Prep Time
4people	15minutes

Cook Time	Passive Time
10minutes	25minutes

Servings	Prep Time
4people	15minutes

Cook Time	Passive Time
10minutes	25minutes

Ingredients

For the Spiced Lamb Chops

4 bone-in lamb chopsapproximately 6oz each—if using chicken thighs, they should be boneless and skinless, and weigh about 4oz each, raw
3tsp olive oil
2tsp ground cumin1tbsp ground coriander
1/2tsp nutmeg
2tsp tumeric
1-2tsp chili powder
1/2tsp ground cardamom
1tsp ground cinnamon
3large garlic clovesvery finely minced or grated
1tsp gingerfinely grated
2tsp salt
1tsp black pepper
2tsp avocado oil
lemon wedgesfor serving

For the Cucumber Salas

Instructions

Cucumber Salad

You will want to make the cucumber salad first, to allow the flavors to combine wile the lamb cooks. To make the salad, slice the cucumber and onion thinly into a bowl.
in a small down, combine lemon juice/vinegar, stevia, salt, and pepper. Pour over the cucumbers and onions and allow to marinate in the fridge at least 10-15 minutes before serving.

Lamb Chops

In a small bowl, combine all dry spices, ginger, garlic, and olive oil. It should form a thick paste. Set aside.
Rub each lamb chop with the spice mixture thoroughly, coating both sides.
Heat a pan over medium high heat, add in avocado oil. Once hot, cook lamb chops 3-4 minutes per side. (If using chicken thighs, cook about 5-6 minutes per side, until center reaches 165 degrees F. Allow to rest 5 minutes before serving.

Recipe Notes

1 serving is 1 lamb chip and 1/4 of the cucumber salad. Each serving contains 1 protein, 1 serving fat, and 1 serving veg.