Red Pepper Lamb

Servings 4 servings


  • 2 medium red bell peppers de-seeded, de-ribbed and chopped
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic peeled
  • 1 shallot peeled
  • 2 tablespoons coconut oil melted
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 lamb chops


  • Preheat grill to MEDIUM-HIGH.
  • In a food processor, blend all ingredients except lamb chops; generously brush mixture on all sides of lamb chops (you don’t want to waste any of that delicious sauce!).
  • Grill chops for 5 to 8 minutes per side or until cooked to desired level of doneness.


SERVING SUGGESTION: Steamed broccoli rabe and Turnip Fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender then season to taste with salt, pepper and garlic powder).
NUTRITION: Per Serving: 380 Calories; 32g Fat; 16g Protein; 6g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 529mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 5 Fat.
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