Loli’s Other Little Lamb

Tonight’s lamb was, well, delicious. Lamb is a true carnivore’s delight – and don’t even get me started on all that healthy fat. We got blade chops. I know lamb should be served rare but these chops are better, in my opinion, closer to medium rare. The first pass was rare and I found the meat tough. A little more time on the heat and it was tender and delish! Oh – we were inspired by a Turkish lamb recipe so our marinade had lots of garlic, ginger, cumin, and cinnamon. It seems I’ve forgotten those wonderful roasted veggies. They were awesome as well.


Are Those Noodles???

Is Coach Loli eating noodles? I think those ARE noodles! Yep, they are noodles but they are keto friendly Konjac noodles with lamb meatballs. You see, we saw a recipe for ground turkey meatballs and kind of don’t see the point of such a lean meat when you can get lamb and all it’s yummy fattiness! Our version is absolutely delicious.  You should try it!

Check out the recipe here.

If you’re curious about Konjac, you can read a bit about it in this wiki article.  These noodles are made from Konjac root and are loaded with prebiotic fiber.  Sauce them up properly and you can have an occasional pasta-esque treat with literally zero guilt!

Lamb Meatballs over Miracle Konjac Fettuccine

We paired Coach Loli’s Lamb Meatballs with these zero carb (nearly zero everything!) Konjac Miracle Fettuccine Noodles prepared aglio olio style.  There are many varieties of these noodles available.  Take care that you get ones made ONLY with Konjac root.  Many have soy or other ingredients.

On top of the ingredients for the meatballs, you’ll need 2 packages of these noodles, a couple more cloves of finely chopped garlic, some rosemary leaves, olive oil, optional butter or ghee, salt, pepper.

Start by draining and rinsing what will seem like ludicrously stinky noodles.  Have faith…

Proceed with the Meatball recipe.  We suggest using the pan you’ll use for your pasta.

Once the meatballs are done and out of the pan, add your fat, garlic, the bit of rosemary, and get a slight brown going.  Add in your no longer stinky noodles, salt, and pepper.  Toss and completely coat the noodles.  If you need, you can warm the meatballs through in the pan now.  Otherwise, just serve up the pasta with some meatballs on top.

Don’t skimp on the beautiful aglio olio sauce left behind.  It is delicious and satiating and filled with great fats and nutrients.

Loli Had a Little Lamb Meatball