Yummy brown rice crab stick mixture in lettuce wraps. A filling yet light delicious lunch. Easy and quick to prepare.
This was my second time cooking the chimichurri lamb chops and this time I’ve switched things up a bit using herbs our palates love. For our chimichurri I used rosemary and parsley mixed with olive oil. These are my staple herbs which I use on all our oven-grill meats together with garlic. But for the sake of the diet I did not add the garlic because it is on the acidic side plus high in fructans. This lamb crusted chimichurri, turned out much more palatable than the first one. It was as delicious and succulent as it appears on the plate.
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