Mediterranean Dinner Menu

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I’ve been on a Mediterranean kick lately when it comes to my meal choices. Thankfully we have several paleo-Mediterranean recipes on the blog. To show case these fantastic meal options we’ve put together a menu of delicious recipes.

This menu is perfect for a dinner party or even a themed dinner for the family.

Mediterranean Dinner Menu

  1. 5 Minute Olive Tapenade– A great start to a fantastic meal.
  2. Mediterranean Gnocchi– A great starter or main course.
  3. Paleo Tzatziki Sauce– The perfect sauce to dress your gyros.
  4. Paleo Garlic Naan– This may have been created from Indian inspiration but it’s the perfect wrap for your gyros.
  5. Beef Gyros, Lamb Gyros & Chicken Gyros– It’s your choice but let us warn you…all options are delicious!
  6. Date Orange Loaf– Of course we can’t end without something sweet.

We hope you enjoy this menu as much as we enjoyed preparing it for you.

Happy Dining!

Melissa Van Dover

@melissavandover | melissavandover.com

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Roast Leg of Lamb

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Growing up, one of my favorite dishes was Roast Leg of Lamb. It was my first request whenever anyone would ask what I would like to eat on a special occasion and to this day the meal itself sparks brilliant memories of my childhood in South Africa.

Since I believe indulgences and happy memories shouldn’t be reserved for special occasions alone, I went about whipping up a Roast Leg of Lamb recipe with my fellow South African friend, Samantha during her last visit to Colorado. Here’s what we came up with:

INGREDIENTS

3 lb. leg of lamb
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 teaspoon ground black pepper
1 tablespoon course sea salt
1 tablespoon garlic powder
1 large sweet potato, sliced
1 dozen button mushrooms
2 cups Brussels sprouts
Grass-fed butter (optional)

RECIPE

Preheat the oven to 400 degrees F.
Mix the thyme, rosemary, black pepper and sea salt in a small bowl and then rub the spice mix into the leg of lamb, covering the entire surface of the meat.
Place the seasoned lamb in a large oven-compatible dish, cover with foil and allow to sit for about 30 minutes.
Remove the foil, place the sliced sweet potato pieces in the dish, surrounding the meat, and then place the dish in the oven to roast for about 50 minutes.
In the meantime, rinse the Brussels sprouts and then cut the base off of each sprout and remove the top 3 layers of leaves from each one, before slicing each sprout in half.
Rinse the mushrooms and leave them whole.
Once the lamb and sweet potatoes have cooked for about 50 minutes, remove the dish from the oven and add the Brussels sprouts and mushrooms, placing them around the meat/on top of the sweet potatoes.
Slice into the meat about 1/4 of an inch deep every 1/2 inch or so across the top surface of the roast to allow the heat to penetrate the lamb evenly.

Roast Leg of Lamb Preperation
Place the dish back in the oven for about another 25 minutes for a medium-rare roast or about 45 minutes for a well-done roast.
Once the time is up, remove the dish from the oven, slice the lamb and serve it warm alongside the roast vegetables, topped a generous amount of grass-fed butter if you’re so inclined (like me!)

May your experience with this meal be as memorable as mine,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Lamb Gyro

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The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Marinated Lamb Chops

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Lamb chops are not all made equal, and in my years in America I still have yet to find chops as tender as those from the Karoo, South Africa. So I set out to find a marinade solution that tenderizes the meat and makes it melt-in-your-mouth, just like I remember.

INGREDIENTS

1/8 cup Fatworks Tallow, melted
1/8 cup balsamic vinegar
1 lamb chop
1 cup broccoli crowns

RECIPE

In a shallow bowl, mix the melted tallow and balsamic vinegar.
Add the lamb chop to the marinade mixture, turning a few times to allow the marinade to coat the entire surface of the meat on both sides. Allow it to sit for 2 to 5 minutes.
In a steamer or small pot, steam the broccoli over high heat for about 10 minutes.
Place the marinated chop in a medium sauté pan and cook on medium-low heat for 10 to 15 minutes, turning every few minutes.
Remove the chop from the pan and plate alongside the cooked broccoli.
Pour the leftover marinate from the pan over the broccoli crowns.
Enjoy while hot.

This recipe makes a single serving.

It’s a simple dish made magical!

Camilla Carboni

@camillacarboni | camillacarboni.com

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