I stopped by my butcher last week, to pick up my meat haul for the week. He was having a one day lamb sale. Apparently, he had purchase more lamb than was needed for Easter. His miscalculation was my treasure chest. I purchased 5 pounds of fresh ground lamb, 4 packs of lamb blade chops, and 3 packs of lamb ribs. I hit the mother lode!
When cooking lamb, I like to keep it simple. I don’t want to use too many ingredients that can take away the flavor of the lamb. I prefer to simply enhance the flavor. Also, I like to use olive oil….refined olive oil. Because of the smoke point levels, you should not use extra virgin olive oil, which can oxidize at higher temperatures. Instead, use refined olive oil, which has a smoke point of 450˚. I usually prefer my lamb rare to medium rare. If you’re like me, choose the lowest cooking time. If, however, your prefer your lamb well done, choose the highest cooking time. Enjoy!
I hope you enjoy my Broiled Lamb Blade Chop with Preserved Lemon, Garlic & Oregano recipe. Don’t forget, if you’re in the Chicagoland area, to enter my giveaway for free tickets to the Gluten Free & Allergen Friendly Expo here. I will be picking 5 winners on Saturday. I hope you’ll join me!
Right now, I’m preparing to travel to Austin, TX for Paleo f(x). I will be blogging about my rising anxiety as my trip gets closer. I’ll also be writing a post about traveling on the AIP. Are any of you going to Paleo f(x)? I’d love to see you there!
As always, I wish you good health……and, good food!
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