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By Annie Dru, Certified Childbirth Educator
[“From The PPNF Kitchen”]
- 2 pastured lamb chops
- 4 Tbs. minced rosemary and thyme mixed with 1 tsp. Celtic sea salt
- 2 Tbs. pastured bacon grease or lard (coconut oil or ghee may be substituted but use lower temperature)
- 1 cup homemade beef stock (basic recipe in Nourishing Traditions*)
- 1/3 cup Marsala wine
- 1/4 cup homemade crème fraîche
- (1 pint cream, not ultra-pasteurized, mixed with 1 tablespoon buttermilk in glass jar set at room temperature for 24 hours then refrigerated until "set up")
- Salt and pepper to taste
Rub lamb chops with herb/salt mixture on both sides and let sit for 1 hour. Heat cast iron skillet to hot, add bacon grease or lard and place chops in hot grease. Sear on both sides and continue to cook, turning occasionally until rare inside. Remove chops from pan and set aside. Deglaze skillet with Marsala, scraping brown bits from the bottom with a spatula. Add beef stock and simmer on high heat, stirring constantly, until reduced by half. Remove skillet from heat and stir in crème fraiche until incorporated completely. Add salt and pepper to taste and serve over lamb chops on a bed of sautéed chard.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years, specifically as it pertains to the reproductive cycle. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research.
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* Purchasing Nourishing Traditions by Sally Fallon Morell via this Amazon link helps support Price-Pottenger.
Published in the Price-Pottenger Journal of Health and Healing
Summer 2010 Volume 34 Number 2
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