Cumin Yogurt Lamb Chops

The lamb chops, one of the favorite Sunday dinners. This recipe in particular in first iteration was made not with chops but with cubes of lamb leg marinated in yogurt with cumin. This recipe is an evolution from that and brings acidity from lemon juice and spiciness from garlic.


  • 1 Rack of Lamb
  • 2 cups of Fage Full Fat Greek Yogurt
  • 2 tablespoons of Freshly Squeezed Lemon Juice
  • 2 cloves of Garlic
  • 1 tablespoon of Himalayan Salt
  • 2 tablespoons of Cumin
  • 1 teaspoon of Turmeric
  • 1 teaspoon of Ground Coriander
  • Fresh Mint


Slice your rack of lamb into single lamb chops and let sit on the cutting board while you work on yogurt:

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Next put all of the yogurt, lemon juice, garlic together into one bowl:

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Add all of the spices and mix well:

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Save a little bit of yogurt mixture, as you will add a sliced fresh mint to it and use it as a dipping sauce. Next coat each lamb chop with the yogurt mixture (don’t coat the bone) and leave to rest for at least one hour:

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Warm up your grill or if it’s raining a cast iron skillet. Oil your cooking surface (we use sunflower oil) and cook your lamb chops until done (about 5 minutes each side):

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Let rest after you pull them off the grill or skillet for 10 minutes for juices to redistribute:

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And Enjoy!


Fifty-Fifty Burgers

This recipe made it’s way into our recipe book after a visit to a local burger joint where on the menu they had the 50/50 burgers with equal parts bacon and sirloin. Our recipe is definitely less salty because we use fresh pork belly instead of cured or smoked bacon. But don’t fret, It comes out just as juicy and with the nice sear pattern that can only be had by having a proper pork fat in your burgers. Now, I understand that it might not be as “healthy” but I view it as long as it doesn’t have sugar it is good for you. The recipe is super simple, equal parts top sirloin and fresh pork belly plus onions (or shallots) and salt and pepper. We usually get meat from our local Costco, it’s fresh and of good quality.


  • 5 lbs Fresh Pork Belly
  • 5 lbs USDA Choice Fresh Top Sirloin
  • 2 Onions or 6 Shallots
  • 2 tablespoons of Sherpa Pink Gourmet Himalayan Salt
  • 1 tablespoon of fresh ground Black Pepper


Setup your meat grinder. We grind all our meat at home, it’s super easy really and can be done with multitude of ingredients. Slice your meat into chunks:

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Grind the meat mixing between pork belly, onions (or shallots) and sirloin meat:

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Once you are done with all of the meat season it with salt and pepper and mix with your hands. Pull out your favorite burger press (if you don’t have one, I highly recommend Bellemain Adjustable Burger Press with Auto Expeller) and make burger patties:

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This is it, grill it on medium heat and you will have very moist and very tasty burgers. Enjoy!