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Broiled Lemon, Garlic Lamb

Every year people gathers together on Passover/Easter to enjoy a traditional meal. This year might look a little different... regardless of religion or culture, how do you celebrate spring, resurrection, or renewal? I know most traditionalist say Lamb (“sacrificial lamb”) should be the main dish for Easter, however some people have mixed feeling on eating Lamb (I also offered a chicken alternative below for this recipe). Lamb is the one food that is common in the Easter celebrations of many cultures. Others prefer ham, ham is eaten on Easter because it's practical and in season. Ham became a great alternative to lamb because farmers could preserve the meat during winter months by curing it and, by the time spring arrived, it was ready to eat. What do you have for Passover/Easter? Will it be different this year? This lamb seasoned with rosemary, lemon juice, pepper and garlic is a succulent Easter delight that truly celebrates Spring.

Broiled Lemon Garlic Lamb: Makes 2 Servings


  • ¾ lb (12 oz) raw, boneless grass-fed lamb chop loin* (should yield two 5-oz cooked servings)

  • 6 cups (1 large bunch) fresh spinach

  • 2 cups portabella mushrooms (3 medium mushroom cups)

  • 1 cup (8 medium) cherry tomatoes, halved

  • 4 tsp fresh lemon juice

  • 1 tsp dried rosemary

  • ½ tsp freshly ground black pepper

  • 2 cloves garlic, minced

  • Non-stick cooking spray

  • Dash of salt and/or pepper (optional)

*This recipe can also be made with chicken breast: start with 1 lb raw, boneless, skinless chicken breast to yield two 6-oz cooked servings.


  • Lamb:

    • Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non-stick cooking spray for 3 seconds.

    • In a small bowl, combine garlic, dried rosemary, and black pepper.

    • Place lamb on prepared rack and cover with half of garlic mixture.

    • Broil 4 minutes, 4 inches from heat; turn lamb over.

    • Cover lamb with remaining garlic mixture.

    • Broil 2-4 minutes or until cooked through.

  • Vegetables:

    • Spray medium skillet with non-stick cooking spray for 2 seconds and heat over medium heat.

    • Add mushrooms and sauté.

    • Once mushrooms are near desired tenderness, add spinach and tomatoes and sauté an additional 2-3 minutes.

    • Serve lamb over vegetables.

    • Salt and/or pepper to taste if desired.



Ok, now it’s your turn! Make your own healthy dish with this recipe and take a photo and tag us so we can check it out!

Did you know studies show: You can get the Health Benefits of Fish… by Eating Lamb? In the modern world, most people are consuming too much omega-6 and not enough omega-3. This issue is important because omega-3 fatty acids have an anti-inflammatory effect, while omega-6 is pro-inflammatory. Lamb is also a good source of omega 3 fats – the healthy fats typically found in cold-water fish – that have been shown to reduce inflammation, boost brain health and guard against cancer and heart disease (to name just a few). Almost 40% of the fats in lamb come from oleic acid. This is the monounsaturated fat best known for its prevalence in the Mediterranean diet and a reduced risk of heart disease. Lamb is also one of the best known sources of conjugated linoleic acid (CLA). This is a unique fat that is found only in the meat and milk of ruminants (ie. cows, goats, sheep). CLA has been associated with a plethora of health benefits, including improved immune function, reduced inflammation, healthy bone mass, as well as blood sugar regulation, weight loss and improved lean body mass! Lamb has fewer calories, more cancer-fighting CLA, more omega-3’s and less saturated fat than beef.

Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.

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