Silence of the Lamb Chops with Balsamic Beet Salad and Parsnip Puree

Silence of the Lamb Chops with Balsamic Beet Salad and Parsnip Puree

Ingredient List for the Lamb:

• 8 Lamb Chops (I used one package from Costco)(24P)
• 3 tablespoons coconut oil
• Kosher salt, to taste
• Black pepper, to taste

Ingredient List for the Parsnip Puree:

• 6 parsnips, peeled and chopped into uniform chunks (8C)
• ¼ cup lite coconut milk (3F)
• Kosher salt, to taste
• Black pepper, to taste

Ingredient List for the Balsamic Beets:

• 2 large beets, roasted, peeled and diced (1.5C)
• 1 tablespoon fresh Marjoram, leaves pulled from stems
• 1 tablespoon aged Balsamic Vinegar, I used Villa Manodori
• 1 tablespoon Olive oil (9F)
• Kosher salt, to taste
• Black Pepper, to taste

Preparation Instructions for the Lamb:

1. Dry both sides of Lamb Chops with a paper towel: this will ensure a good sear.
2. Season the top side with Kosher salt and pepper to your liking.
3. Heat the coconut oil in a large sauté pan over high heat until it shimmers.
4. Add lamb chops to the pan, seasoned side down, and cook for 2-3 minutes moving occasionally to ensure there is oil between the meat and the pan.
5. Season back side with salt and pepper, then turn over and cook for an additional 2-3 minutes for medium-rare. Adjust cooking time to achieve your preferred doneness. Medium-well should be no longer than 5 minutes on each side.
6. Remove from the pan and allow to rest for 5 minutes on each side.
7. Serve with Balsamic Beets and Parsnip Puree and be sure to share with your friends…

Preparation Instructions for the Parsnip Puree:

1. Place parsnips in a pot of cold water and bring to a simmer.
2. Cook until they become fork tender, and then strain them through a colander.
3. Place cooked parsnips into a food processor and puree until smooth.
4. Add coconut milk, Kosher salt and pepper and puree once again. Adjust consistency and season with salt and pepper to your liking. As always, this recipe is only a guideline. Be creative and season to your liking. You could always add a little Thai curry paste to give the parsnips a bit of a kick!

Preparation Instructions for the Balsamic Beets:

1. Combine beets, Marjoram, vinegar and olive oil in a bowl and mix well.
2. Season with Kosher salt and pepper to your liking.

“Keep It Paleo!”

Zone Breakdown:

For the Lamb Chops:

Protein:(24)

An average lamb chop weights about 4oz before cooking.  After we have cooked it, each one weights just over 3oz each.  1oz of lamb equals once block so we will say that each chop gives us about 3 protein blocks.

Fats:(0)

Even though we are using 27 blocks of coconut oil for the cooking of the lamb chops, we are using it for just that, so we wont include the fats in this recipe in the block count.

Balancing Act:

This makes a perfect protein portion for one meal.  Now add the fats and carbs needed to balance it out and enjoy.

For the Beets: