One of the questions I get a lot is “what is a good way to monitor your food intake?” The easiest way to do this is to cook for yourself, and you don’t always have to make chicken and steamed veggies for Monday through Sunday! Take the below recipe for a delicious grilled lamb shoulder by DIAKADI Trainer Lynne Anderson. This dish would be great to pair with a Greek salad or any GRILLED veggies. Yes delicious grilled veggies are also on the menu! If you want to have a carb source, try purple potatoes (you can get them organic at Trader Joes, Whole Foods or Rainbow market) or a sweet potato. When cooking your potatoes try roasting purple and sweet potatoes (quartered or eighths) with a light coat of rosemary and olive oil.

We will be posting another recipe from trainer Lynne Anderson to give you even more yummy nutritious meal ideas!

For salad ideas read our Salad for Lunch blog piece!

Author | DIAKADI Trainer Lynne Anderson

Grilled Lamb Shoulder


  1. boneless lamb shoulder, about 2 lbs


  1. 1/3 cup olive oil
  2. 1/4 cup lemon juice
  3. 1/3 cup white wine
  4. 2 cloves garlic, smashed
  5. 1 tablespoon rosemary, finely chopped
  6. 1 teaspoon thyme, chopped
  7. 2 teaspoons of dijon
  8. salt and pepper to taste


  1. With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
  2. Open meat like a book, flatten with flat of knife.
  3. Trim membrane and any excess fat.
  4. Place lamb in heavy plastic bag and set in shallow dish.
  5. Marinade: In bowl, combine marinade ingredients
  6. Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
  7. Marinate for at least 4 hours or overnight in refrigerator.
  8. Remove lamb from marinade, reserving marina Let rest for one hour at room temperature.
  9. Cook lamb flat on lightly greased grill over medium setting or coals, for about 20 minutes or until desired doneness.
  10. Very rare 135F, rare 145-150, medium 160, well done 160, use an instant read thermometer
  11. Let sit 10-15 minutes covered loosely with tin foil
  12. To serve, slice lamb across the grain into 1/2 inch thick slices.