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Asian Veggie Bowl with Spicy Lamb Loin Chops-Primal Style

My friend Jena had a really good smelling broccoli slaw with sesame ginger vinaigrette on our drive to Targhee last week.  I love the smell of ginger and sesame oil.  And the sweetness of these types of dressings.  And how I love sweet.  And how I loathe sweet.  I can’t seem to break my addiction!

The slaw thoughts came back to haunt me at the grocery store today. I decided that I was going to mix it up by using steamed broccoli and fresh cucumber.  I did a quick search for primal sesame vinaigrette and came across one by Primal Palate that looked to fit the bill; no sugar and a good array of ingredients to start with.

I then grabbed a pack of lamb loin chops that I thought I could figure out what to do with when I got home.  I was excited to have a dinner that was going to have a front and center veggie with a complimentary meat.

I got the dressing to my liking after a few additions to the Primal Palate recipe.  I got stuck on the lamb though.  I wanted something that was spicy but I didn’t want to replicate what I had done for the broccoli.  I decided upon coriander and cumin with some white pepper, salt & black pepper.  But I wanted something else.  I threw out the question to a new friend and he shot back with “harissa”.  And I had harissa powder in my cupboard!  Harissa is a North African blend of dried peppers.  It has some heat.  And great flavor.

I have to say, the harissa was the icing on the cake, if you will.  It held its own against the lamb flavor (not that lamb flavor is a bad thing when you’ve got good lamb) and it complimented the ginger in the veggie dressing.  The pecans in the veggie bowl had a great cooling effect to the spice of both the sesame ginger vinaigrette and the dry rub on the lamb.

ASIAN VEGGIE BOWL

Serves 2

  • 1/2 tbsp minced garlic
  • 1 tbsp minced ginger root
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp coconut vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp roasted sesame oil
  • Juice of 1/2 lime
  • 1 tbsp tamari sauce
  • 2 cups steamed broccoli florets
  • 2 scallions, thinly sliced
  • 1/2 large cucumber, sliced
  • 1/2 cup roasted pecans

Preheat oven to 350 to roast pecans.  Once oven is hot, roast pecans on a sheet pan for approximately 8 minutes.  Bring water to boil to steam broccoli.  Steam broccoli florets for approximately 8 to 10 minutes, depending on preferred crispness of broccoli.  Once broccoli is done steaming, run under cold water to stop cooking.

While broccoli is steaming, mix the first 9 ingredients together in a mixing bowl.  Set aside to let flavors meld.  Peel and slice cucumber. Slice scallions.  Once broccoli is cooled and well-drained, divide broccoli, scallions and cucumber into 2 bowls.  Crush pecans in hand and sprinkle over the top of vegetables.  Pour dressing over veggies when ready to serve.

SPICY LAMB LOIN CHOPS

Serves 2

  • 2 lamb chops
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp ground white pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp harissa powder
  • 1 tbsp coconut oil

Let lamb chops sit at room temp for 30 to 40 minutes.

Measure cumin and coriander seeds into mortar and pestle and grind the seeds to a fine powder.  Add the white & black pepper, salt and harissa to the cumin and coriander.  Mix well.  Lightly coat both sides of lamb chops.

Melt coconut oil in a sauté pan over high heat.  Turn heat to medium high and add lamb chops to pan.  Sauté each side for 3 to 4 minutes (my chops were just over an inch thick).  Cook until preferred doneness.  Let chops rest on a plate for 2 minutes before cutting into them.

Enjoy!