I thought I would share with everyone what’s on our menu for Easter Sunday dinner. The beauty of LCHF is that I rarely feel deprived of food and recipe ideas. Please share your own recipes. I love to see new ideas for cooking.
Spicy Easter Lamb Chops
Ingredients:
1 tablespoon curry powder
Pinch of cayenne
1 teaspoon dried oregano
1 teaspoon dried rosemary, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
8 lamb chops
2 tablespoons unsalted butter
Directions:
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In a small bowl, make a paste with curry, cayenne, oregano, rosemary, salt, pepper and 2 tablespoons olive oil.
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Rub spice paste all over lamb chops. Transfer to a baking dish, cover, and marinate overnight.
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Heat remaining 2 tablespoons oil in a large heavy skillet over medium heat. Place chops in the skillet in one layer (do in batches, adding oil, if necessary). Brown chops on both sides, about 4 minutes each side.
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Add butter to the center of the skillet and swirl to distribute. Turn chops every 2 to 3 minutes until a meat thermometer inserted in the center registers 120 to 125 degrees F.
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Transfer chops to a cutting board and let stand for 10 minutes before serving.
Sauteed Aspragus and Mushrooms
Serves 8
Naturally low in calories and carbs, asparagus and mushrooms are a tasty low carb combination in this elegant low carb side dish.
Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
Sea salt and freshly ground black pepper to taste
1 pound slender asparagus spears, ends trimmed, cut on diagonal into 1-inch pieces
1-1/2 teaspoons chopped fresh thyme
Finely grated zest from half a lemon
1/2 cup creme fraiche
Directions:
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Heat oil and butter in a large heavy skillet over medium heat. When butter is melted, swirl skillet a few times then add mushrooms. Cook, stirring often, for 2 to 3 minutes. Season with salt and pepper and continue to cook until mushrooms are tender. With a slotted spoon, transfer to a plate and keep warm.
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Add asparagus, thyme and lemon zest, and cook, stirring often, until asparagus is tender. Add mushrooms back to skillet and toss to combine. Taste and season with salt and pepper.
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Transfer to a serving dish and serve with crème fraiche.
Shredded Brussels Sprouts with Bacon and Parmesan
Serves 8
A low carb Easter menu needn’t be restricted a simple entrée and single side dish. Serve lamb chops with the asparagus and mushroom saute as well as this flavorful Brussels sprouts and bacon side.
Ingredients:
1-1/2 pounds Brussels sprouts, trimmed
4 slices bacon, chopped
Zest of half an orange
Juice of a whole orange
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
Directions:
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Shred Brussels sprouts in a food processor fitted with the shredder disk. (Alternatively, you can hand grate Brussel sprouts, or thinly slice them.)
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Add bacon to a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer bacon to a plate lined with paper towels.
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Add Brussels sprouts to skillet and cook, stirring occasionally, until tender and lightly browned. Stir in orange zest and juice. Taste and season with salt and pepper.
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Add bacon back to skillet, tossing to coat. Serve sprinkled with Parmesan cheese.