Paleo Tzatziki Sauce & Lamb Wraps

Oh how I love Greek food, or the Americanized version of what I think Greek food should be. Gyros are amazing, with their perfectly sliced meat, warm pita bread, and oozing with tzatziki sauce, yum!  But pita bread and a yogurt based sauce is not really Paleo is it?  My version of lamb wraps will give you all the satisfaction of a traditional gyro but none of the guilt.

Paleo Tzakziki Sauce Sauce


  • 1 clove of garlic, peeled
  • 1/2 of cucumber, peeled and cut into large chucks (will be putting in a food processor, no need to do to much work)
  • 1 ripe avocado
  • few springs of fresh dill
  • salt and pepper to taste
  • juice from half a lemon
  • 1/4 cup of evoo


  • Put garlic and cucumber into food processor and pulse about 4 or 5 times.
  • Add avocado, dill, salt, pepper, and lemon juice to the food processor and process until avocado is creamy and ingredients are mixed.
  • Add in evoo and process until smooth.

Lamb Wraps


  • 1 lb of grassfed ground lamb
  • 1 tbs of Rogan Josh seasoning, or make your own
  • salt and pepper to taste
  • head of bibb lettuce
  • red pepper, cut into 1/2 in pieces
  • cucumber, peeled and sliced


  • Crumble meat into a hot saute pan on medium to high heat. Brown the lamb and drain fat if you wish.  Return meat to pan and add your spices.
  • Now just pile high on a piece of lettuce with red pepper, cucumber and a spoonful of tzatziki sauce and enjoy.

Rosemary & Mint Rack of Lamb

For Valentine’s Day this year we decided to stay in a cook something special.  So a rack of lamb it was.  I looked at numerous recipes and came up with this.


1 rack of grassfed lamb approximately 1.5 to 2 lbs, frenched

1 tbs of fresh thyme, chopped

2 tbs of fresh rosemary, chopped

4-5 cloves of garlic chopped, divided

3 tbs of balsamic vinegar

1/3 cup of mint, chopped

1 tbs of lemon zest

1 tsp olive oil


In a small bowl, mix together thyme, rosemary, half of the garlic, and balsamic vinegar.  Put rack of lamb in a plastic bag and cover with marinade.  Place in the refrigerator for at least 2 hours, I did this in the morning before work.

Preheat oven to 450 deg F, place lamb on a baking sheet coated with a little olive oil. (As you can see, I purchased a few lamb chops as well to make sure we had enough for lunch the next day.) Place in oven for about 25 minutes or until a thermoter reads 145 deg F for medium rare.

While lamb is cooking, combine rest of garlic, mint, lemon zest, and olive oil in a small bowl.

Slice lamb into individual chops and top with garlic mint mixture.  Enjoy!

I served this with some roasted yellow baby carrots, roasted turnips, and sauteed kale with roasted pine nuts. It was a perfect Valentine’s Day meal.