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Lamb Chops
When it comes to nature’s best source of zinc and iron, nothing beats red meat. And when it comes to red meat, nothing beats lamb for both flavor and nutritional value. Lamb is rich in easily-absorbed minerals and B vitamins, particularly B6 and B12. Lamb is nature’s best source of carnitine, an amino acid that the body uses to transfer fatty acids across the membranes of the mitochondria where they can be used as a source of fuel to generate energy. It is an especially important nutrient for the heart. Lamb fat is stable and nutritious. It is a good source of palmitoleic acid, a 16-carbon monosaturated fatty acid that has strong antimicrobial properties.
Look for lamb labeled organic, or that comes from New Zealand (where it grazes on rich, green pasturage) or Iceland (where the animals eat mineral-rich mosses and lichens). Tender cuts should be eaten raw, rare, or medium-rare. Tougher cuts can be braised in broth to make stews. Always eat lamb as a whole food – that is, with the fat that accompanies it.
Lamb Chops
Ingredients
- 4 lamb chops
- 2 cups lamb broth
- 1 cup red wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon gelatin (optional)
Directions
In a heavy cast iron skillet, cook lamb chops over medium-high flame about 5 minutes on a side, until they are rare or medium rare.
Transfer to a heated platter in a warm oven while making sauce. Pour wine into a pan and bring to boil, scraping the pan with a wooden spoon to loosen all the drippings.
Add broth, vinegar, and optional gelatin.
Boil vigorously until sauce reduces and thickens – it should be the consistency of maple syrup.
Place two lamb chops on each place, along with some lightly steamed vegetables, and pour sauce over.
Published in the PPNF Health Journal
Winter 1997 | Volume 21, Number 4
Copyright © 1997 Price-Pottenger Nutrition Foundation, Inc.®
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