Tag: lamb

Rosemary Garlic Lamb Chops

Rosemary Garlic Lamb Chops


  • 4-6 lamb chop ribs
  • 2-3 garlic cloves
  • 3 sprigs of fresh rosemary
  • coconut oil (or butter)

How to:

  1. Preheat oven to 400 degrees
  2. Finely mince garlic and rosemary (I used a Ninja blender)
  3. Heat a dutch oven (or oven safe fry pan) to high heat, melting the oil (or butter)
  4. Rub lamb with garlic & rosemary mix
  5. Cook chops on 1 side for 2 minutes
  6. Cook chops on other side for another 2 minutes
  7. Place in oven and bake for 2 minutes
  8. Enjoy!


Leg of Lamb Ragu

Leg of Lamb Ragu

Leg of Lamb Ragu


  • olive oil (approximately 1 to 2 ounces)
  • leg of lamb (3-5 lbs)
  • fresh mint
  • 6-10 fresh garlic cloves
  • 2 cans of diced tomatoes
  • 1 yellow onion, medium
  • elbow noodles (half of a box / around 300 g)

1.) Preheat oven to 200 degrees

2.) Dice your onion.

3.) Place cans of tomato, with juices, into a dutch oven (or another large oven safe pot) along with the chopped onion and the olive oil.


4.) Peel garlic and chop any large pieces of garlic in half. Remove mint leaves from the stems.

5.) Take the lamb and remove any netting it might have come in. Take a sharp knife and make deep holes throughout the lamb.  Stuff all the holes with the garlic and mint leaves. Can mix both in the hole or just put mint or garlic in the hole.


6.) Place lamb on top of the tomato/onion mixture.


7.) Cook (covered) for 3 – 3.5 hours. Every 30 minutes spoon some of the juices on top of the lamb. In the last 40 minutes add the noodles to the tomato/onion mixture. Mix the noodles so they are in with the juices.

8.) Enjoy!