(makes 2 servings, 20 min prep, 15 min cook)
Ingredients: 4 lamb rib chops, 1/2 cup pistachios, 1/2 cup sweet black cherries, 1/3 cup tahini, 1 tsp ginger, 1 tsp cinnamon, 1 tsp turmeric, 1 clove garlic, 1 tsp flaxseeds, sea salt, ground black pepper.
- Melt 1 1/2 Tbsp coconut oil, ghee, or grassfed butter in a skillet over medium heat.
- Top 4 lamb rib chops with salt and ground black pepper to taste. Chop 1/2 cup pistachios and rub into the lamb chops before placing them into the skillet. Save the remaining pistachios for garnish. Cook for approximately 4-5 minutes per side or until desired doneness.
- While the lamb is cooking, prepare the sauce by placing 1/2 cup sweet black cherries, 1/3 cup tahini, 1 tsp ginger, 1 tsp cinnamon, 1 tsp turmeric, 1 clove garlic, 1 tsp flaxseeds, and a pinch of sea salt into a blender or food processor.
- When the lamb is finished cooking, top with the cherry tahini sauce and sprinkle with extra pistachios.
Some people who eat paleo avoid tahini because of the omega 3:6 ratio, but I improve the fat profile in the tahini sauce by adding 1 tsp flaxseeds, which are very high in omega 3 fats. These healthy fats actually help the body lower levels of unhealthy fats in the body. In combination with the pistachios, which are known to help protect against hypertension and diabetes, this recipe helps to support healthy cardiovascular function and lower risk of metabolic syndrome, heart disease, or stroke.