Keto Spice-Rubbed Lamb Loins with Cucumber Salad
6.6g
Net Carbs
33.1g
Protein
31.4g
Fat
2.3g
Fiber
453
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 tablespoon chopped Scallions or Spring Onions
- 2 tablespoons Tap Water
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Nutmeg (Ground)
- 1 1/2 tablespoons Coriander Seed
- 1/4 cup (8 fluid ounces) Plain Yogurt (Whole Milk)
- 1 tablespoon Garlic Powder
- 1 tablespoon Cumin
- 2 cup, pared, choppeds Cucumber (Peeled)
- 2 teaspoons Turmeric (Ground)
- 24 ounce boneless, raw (yield after cooking) Lamb
- 1 serving Coconut Milk
Directions:
This dish uses lamb medallions cut from the loin. A dry marinade, also known as a dry rub, is an excellent way to add flavor to meat or poultry that will be grilled or roasted. Be sure to use unsweetened coconut milk.
- In a small bowl, thoroughly mix the coriander, onion powder, garlic powder, cumin, chili powder, turmeric, nutmeg, salt and black pepper.
- Trim all excess fat off the lamb medallions and rub them with the spice mixture. Marinate in a 9-inch by 13-inch baking dish in the refrigerator for at least 2 hours but no longer than overnight.
- Meanwhile prepare the salad. In a medium bowl, toss the cucumber with yogurt and scallions. Refrigerate until ready to serve.
- In a cast-iron skillet, heat the canola oil over medium-high heat. Remove the medallions from the marinade and cook for 2-3 minutes on each side, according to desired doneness. Remove from the skillet, set aside to cool for 5 minutes and then season with salt and pepper. Discard any excess oil in the pan, leaving any spices and bits of lamb stuck to the skillet.
- Meanwhile, combine the coconut milk and water in a small bowl. Using a spatula, scrape the spices and bits of lamb from the sides and bottom of the skillet. Add the coconut milk mixture and bring to a simmer, stirring to incorporate the pan scrapings.
- To serve, place one-quarter of the cucumber salad on each plate. Place one lamb medallion beside each salad and one-quarter of the coconut sauce over one.
This recipe was created for Atkins by chef Simpson Wong.
