Spanish lamb chops with patatas bravas and aioli (Paleo, AIP, low FODMAP, low histamine)
Spain is one of my very favourite places. Aside from the beautiful countryside and Mediterranean coastline, I find the people so warm and welcoming. I feel totally at home there and find eating out so much easier than I do in the UK. The restaurants are incredibly knowledgeable about coeliac disease and food intolerance and it's never any effort for them to adapt dishes. In the UK I often dine out in fear. If I request a meal to be adapted I am frequently met with a blank stare, the rolling eyes of disgust or am outright told they cannot accommodate me. I think I better move to Spain.
Part of the reason I feel other European countries can handle dietary requirements better than the UK is that the food is fresh and simple. They don't dress a dish up with a multitude of unnecessary ingredients in order to create flavour. They just prepare fresh produce and use simple herbs and seasonings to enhance its natural flavour.
Prior to my diagnosis I would adore sampling different tapas dishes - I couldn't get enough of the oily crispy textures of patatas bravas. In between courses I would devour slice after slice of bread smothered in aioli until I could barely breathe. Alas, those days are gone. With my potato and garlic consuming days nothing but a mere memory, I have recreated a couple of my favourite dishes and made them FODMAP friendly and AIP compliant. I have tried to capture the essence of the dishes as best I can and utilise simple ingredients full of natural flavour.
For the lamb
2 grass fed lamb chops (I buy all my grassfed meat from athleat - see below for a discount code!)
2 tablespoons of extra virgin olive oil
1 tablespoon dried thyme
1 tablespoon fresh chopped rosemary
A pinch of himalayan salt or sea salt
For the patatas bravas
If you are low FODMAP and not AIP you can use 3 large potatoes peeled and diced into small cubes
For AIP use one whole swede, peeled and diced into small cubes
1 tablespoon of coconut oil
1 tablespoon of extra virgin olive oil if you are feeling extra decadent
For the aioli
1 cup of drained canned artichokes
half a courgette
1/3 cup of garlic oil
1/4 cup extra virgin olive oil
A generous pinch of salt
Place your lamb chops in a sealable container or dish. Add the olive oil, thyme, rosemary and salt and ensure that the chops are thoroughly coated in the seasonings. Cover tightly and transfer to the fridge to marinade for a minimum of one hour.
While the lamb is marinating, par boil your potatoes or swede over a medium heat until tender and soft around the edges. They are ready when you can easily pierce them with a knife. Drain them throughly.
Heat your coconut oil in a large frying pan over a medium/low heat. Once this is really hot add your swede or potatoes to the oil and let them fry. For an extra decadent oily, crispy texture add a tablespoon of olive oil to the pan. Keep stirring to ensure they are coated in the oil and do not stick to the bottom of the pan. They should take about 20 minutes to fry over a medium/low heat.
While your potatoes are frying you can make your aioli by adding all the ingredients into your blender and blitzing thoroughly until you are left with a smooth, thick creamy sauce. You want this to be as thick as mayonnaise. Add more garlic oil to taste.
Remove your lamb chops from the fridge and heat a drizzle of olive oil in another frying pan over a medium heat. Once this is hot add your lamb chops and cook to your liking and brown on each side. I served mine pink in the middle, cooking for three minutes on each side.
Serve the lamb, patatas bravas and aioli with a fresh green salad or my mediterranean kale.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.