Lamb sausage with lemon orzo and mint chutney

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 610 Calories/Serving

A fresh, zesty chutney of cilantro, mint, ginger and chile liven up grilled lamb skewers that are served with a side of buttery and lemon-zested orzo.


  • 1 cup chicken stock
  • ½ cup orzo
  • 3 scallions
  • 1 clove garlic
  • 2-inch piece ginger
  • 1 shallot
  • 1 serrano chili
  • 1 carrot
  • 1 lemon
  • 1 lime
  • Small bunch oregano
  • Small bunch mint
  • Small bunch cilantro
  • 8 ounces ground lamb
  • ½ teaspoon coriander
  • ¼ teaspoon cumin



Cook orzo, prep veggies:

Add chicken stock to pot and bring to a boil. Add orzo and reduce to a simmer, stirring occasionally, until all the liquid is absorbed, about 20 minutes.
Finely slice scallions.
Roughly chop oregano, mint and cilantro. Zest lemon and lime.
Peel and mince garlic, ginger and shallot. Deseed and mince serrano.
Slice carrot on a sharp angle into 3” segments.


Form patties:

In a bowl combine half of sliced scallions and half of minced garlic with oregano, coriander, lemon zest and a scant teaspoon of salt. Mix thoroughly with hands or a fork. Form into evenly-sized patties and skewer in groups of three.


Grill meat:

Heat saute pan or skillet on medium high. Add 1 tablespoon of olive oil. Once the pan is hot, grill skewers until browned on both sides and cooked through, about 5 minutes each side. Grill carrot slices alongside meat, flipping once.


Make sauce:

In a separate bowl combine other half of minced garlic and scallions with cilantro, mint, lime zest, ginger, shallot, serrano and cumin. Add juice of entire lime and 2 tablespoons olive oil. Season to taste with salt. Set aside.


Season and serve:

When orzo has absorbed all the liquid, take off the heat, and add lemon zest and juice of entire lemon. Add one tablespoon olive oil. Mix well to combine and season to taste with salt. Divide orzo between two plates, top with lamb skewers and serve alongside chutney.

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