This recipe gives us a great reason to get lamb on the grill. Besides being super simple, it's also dairy-free, gluten-free, and paleo.



Ingredients

Directions

In a bowl large enough to hold the meat, combine spice, oil, and water. Thoroughly mix in lamb, making sure to coat the meat. Let marinate on counter for 30 min. Divide meat evenly and skewer. Cook on grill or grill pan over medium-high heat. Medium rare should take about 2 min. per side. Test for desired doneness by gently pressing on the meat. Remove from heat and set aside to rest. Cut mint into long, thin strips (or chiffonade) and cut limes into wedges. Just before serving, squeeze lime juice over top and sprinkle with mint and Maldon salt to taste.

Serving Suggestions

Serve with a simple tomato and cucumber salad or couscous.

Yields

4 to 6 servings

Thanks To

Stephanie Bullen, Savory Franchising Team employee

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Savory Spice Shop Ingredients
Marrakech Moroccan Spice (Salt-Free) 2 oz bag $8.00
Maldon Sea Salt $10.00

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free

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“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”
-Jeff W. of Glen Ellyn, IL

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