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Lemon and Herb Marinated Lamb Tenders

March 3, 2011

A quick and easy lamb dinner!

We belong to a wonderful farm share which provides us with delicious pastured, organic beef, lamb, pork, and chicken. I was never a big fan of lamb until trying the product from our farm share. What a difference! The flavor is milder and I now look forward to lamb meals. This recipe is a quick and tasty, greek-inspired meal. It only calls for a few ingredients, which I consider pantry/refrigerator staples, so it comes together with minimal effort.

Another reason to try lamb? It’s naturally low in Omega-6 fats. The SAD (Standard American Diet) encourages a very high Omega-6 intake through the use of industrial seed oils. An ideal ratio of Omega-6 to Omega-3 is near 1:1. Some studies are showing ratios among the American population nearing 20:1!  The Healthy Skeptic has a great blog entry on this topic. For further information, consult the book Perfect Health Diet. Simply by eliminating seed and vegetable oils and making smarter choices for protein, you can easily improve your Omega-6 to Omega-3 ratio. I’ve chosen to use a small amount of extra virgin olive oil in the marinade for the lamb, purely for flavor reasons. Olive oil is slightly higher in Omega-6 than butter, ghee, or coconut oil, but I feel it is acceptable in small doses.

Lemon and Herb Marinated Lamb Tenders

Ingredients:

  • 2 pounds of lamb, cut into 1 inch pieces
  • Freshly squeezed juice from one large or two small lemons
  • 4 cloves of garlic, minced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary, gently crushed)
  • 1 Tablespoon fresh mint, finely chopped (or 1 teaspoon dried mint)
  • 1 teaspoon sea salt
  • Freshly ground black pepper

What to do:

Place all of the ingredients in a large bowl and throughly combine. Add the lamb pieces and stir to coat with the marinade. Cover the bowl and refrigerate for 30 minutes to 1 hour.

Pre-heat the oven to 350 degrees. Line a baking sheet with non-stick foil and spread the lamb pieces evenly across the pan. Place the baking sheet into the oven for 15 minutes or until desired degrees of doneness.

Serve with Tzatziki sauce and Greek vegetable medley. Enjoy!

Yield 4 servings.

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2 Comments leave one →
  1. Esther permalink
    April 8, 2011 8:11 am

    Hi i live i n Michigan and was wondering what the name to the share farm is ive been checking out a few and not sure what is better.

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