Skewered Rosemary Lamb with Yogurt Mint Dip

Skewered Rosemary Lamb with Yogurt Mint Dip

Makes: 5 servings (2 pieces per serving)

Carbs per Serving: 3.2 grams

Protein per Serving: 15.4 grams

Fat per Serving: 11.6 grams


?         1/2 Tbsp ground cumin

?         1/2 Tbsp ground turmeric

?         2 drops liquid stevia extract

?         1/2 Tbsp coconut oil

?         1 garlic clove, crushed

?         1 star anise, ground

?         1/2 Tbsp chopped fresh cilantro

?         1 lb lamb fillet, sliced into strips

?         1/2 bunch fresh mint, chopped

?         10 rosemary stalks

?         2 oz plain yogurt

?         Sea salt

?         Freshly ground black pepper 


  • In a large ceramic bowl, combine the cumin, turmeric, liquid stevia, coconut oil, garlic, cilantro and star anise. Season with salt and pepper to taste.
  • Add the lamb strips and turn several times to coat. Cover the bowl and refrigerate to marinate for 3 to 12 hours.
  • Take the lamb strips out of the refrigerator and skewer them through the rosemary stalks.
  • Lightly coat a grill pan with nonstick cooking spray and place over high flame. Grill the lambs for 6 minutes for each side or until browned.
  • Combine the yogurt and chopped mint in a bowl.
  • Serve the lamb with the yogurt and mint dip.