Last winter I was looking for a hearty low histamine lamb recipe, as my local farmer's market carries loads of fresh-frozen meats. Poking around online, I saw a lot of garlic-based lamb dishes, so I combined a few different ones, altered a couple of spices, and bim bam bong, we have my low histamine lamb skillet!
It's made with fresh-frozen ground lamb and a few local veggies, plus some high quality olive oil, rosemary, and caramelized onions. Below I've shared some recipe notes for reasonable flavor switches you could make, but this is a pretty safe low histamine dinner recipe.
I make it especially for the fall and winter seasons, when you want something that tastes filling and indulgent, but which is still safe to eat with your histamine intolerance. It would also be great with bison or even beef if you can tolerate it, so there are just so many directions you could go in!
- ¼ cup olive oil lard or tallow also work well
- 16 oz. ground lamb
- 2 large potatoes or two small
- 2 large carrots
- 1 small onion or ½ large onion
- 8-10 cloves of garlic
- 1 small jalapeño or serrano pepper, diced optional
- 1.5 Tablespoon fresh rosemary or 1T dry
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon black pepper optional
- ½ teaspoon dried oregano
- ½ teaspoon dried basil or 1oz. fresh basil, torn
- First, cube your carrots and potatoes, and mince the garlic.
- Heat the olive oil on low; meanwhile begin chopping your onion.
- Once the oil is hot, add the garlic and brown for one minute, then add the onion and cook until caramelized (about 4 more minutes on low).
- Add all the carrots and potatoes, and toss everything until evenly coated. Continue to stir regularly until the potatoes are just starting to crisp on the outside (about 10 minutes).
- While that cooks, remove the top off your serrano pepper, and then mince it as small you can get it.
- Once the potatoes are just starting to crisp, add the lamb, serrano pepper, rosemary, salt, oregano, basil, and any black pepper you'd like (I recommend ½ teaspoon). Mix everything evenly, especially ensuring that the ground lamb isn't in any large lumps.
- Cook for 8-10 more minutes, or until lamb is fully browned and shows no more pink; the potatoes should be browned and the carrots softened, but if they're not, give it a couple more minutes.
- Serve— and freeze leftovers— immediately; a little fresh basil on top adds a nice pop!
- If you can't tolerate nightshades, feel free to omit the hot pepper & use sweet potatoes rather than regular ones.
- Bison could be used in place of the ground lamb, but it really should be ground meat.
- Avocado oil or ghee would work in place of the olive oil (or lard or tallow), and you can use slightly different herbs where needed.
- If you can't use the onion or garlic, then I wouldn't try to substitute with garlic-flavored oils or anything like that; I'd just make a different dish.
- This recipe is very easy to double, and it freezes beautifully.
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