Crispy Tandoori Lamb Chops with Coconut Cauliflower Rice ...

Ingredients

• 9 lamb chops (approximately 1.5 lbs total)
• 6 tablespoons tandoori spice mix
• 3 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1.5 cups cauliflower rice (fresh or frozen)
• 1.5 tablespoons coconut oil
• 1/2 cup canned coconut milk
• 1 teaspoon salt
• 1.5 tablespoons fresh cilantro (for garnish)

Instructions

1. In a mixing bowl, combine tandoori spice mix, Greek yogurt, and lemon juice to create a marinade.
2. Coat the lamb chops thoroughly with the marinade and let them marinate for at least 30 minutes (or overnight for more flavor).
3. Preheat a grill or grill pan over medium-high heat.
4. Grill the marinated lamb chops for about 4-5 minutes on each side, or until cooked to your desired doneness.
5. While the lamb is grilling, heat coconut oil in a pan over medium heat.
6. Add the cauliflower rice and sauté for about 5-7 minutes until tender.
7. Stir in the coconut milk and salt, and cook for an additional 2-3 minutes.
8. Remove cauliflower rice from heat and let it fluff up for a minute.
9. Serve the crispy tandoori lamb chops over the coconut cauliflower rice, garnished with fresh cilantro.