This recipe and technique could easily be used with pork, chicken, beef, or a firm fish (tuna or swordfish).  Simply adjust the cooking times appropriately.  This is grilled (or pan-cooked), THEN marinated, and chilled so prepare accordingly. You could of course serve it warm.

INGREDIENTS serves 4 – 5

1 lb. lamb steaks, chops or other meat/fish of your choosing

1/4 cup fresh lime juice
1/8 cup (2 tbsps.) coconut aminos
2 cloves garlic, minced
1 tsp. coconut sugar or honey
1 tsp. chili paste with garlic
6 tbsps. minced fresh mint (or cilantro or basil or mix of your choosing)
2 green onions, minced

4 tomatoes, sliced
2 cucumbers, sliced
8 radishes, sliced

PROCESS

Prepare grill with high heat. Season lamb with salt and pepper and let sit at room temperature while grill heats.  Grill until rare, about 3 minutes per side (the acid in the lime juice in the marinade/dressing will further “cook” the meat). Transfer to plate and cool. Alternatively, cook in a skillet with good cooking oil over medium-high heat.

Combine lime juice, coconut aminos, garlic, sugar and chili paste in bowl.  Add any juices from meat. Thinly slice lamb and add it to the bowl. Mix to coat.  Top with minced herbs and green onion. Cover and let sit for at least 30 minutes or chill until cold, 2 hours (or longer).

Decoratively arrange slices of cucumber, tomato, and radishes. Mound salad in middle. Drizzle marinade over the vegetables too!

I’d love to know what you think!

May your days be truly delicious and satisfying!

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