You'll also find this recipe on page 66 of the Keto & Spice Cookbook.
Moroccan Lamb Steaks
600g Lamb Steaks
30ml Olive Oil
Juice of 1 Lemon (around 30ml)
3-4 Garlic Cloves, crushed, or 10g Garlic Puree
1/4 tsp Hot Chilli Powder
1/4 tsp Ground Black Pepper
1/2 tsp Ground Pink Himalayan / Rock / Sea Salt
1 tsp Dried Mint (or a small bunch of fresh mint, finely chopped)
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tbsp Ground Coriander
Extra Fresh Mint for garnish
In a small bowl mix all of the ingredients except for the lamb and the extra mint to create a paste.
Place the lamb steaks in a large zip lock bag or bowl. Add the paste and massage the steaks with the paste.
Preferably allow the steaks to marinade overnight or give them as long as you can.
Preheat a griddle pan and fry each steak for 6-8 minutes, depending on your preference, turning them throughout the cooking process.
Nutrition per serving
Calories 356, Carbs (net) 3 grams, Protein 29 grams, Fat 25 grams