Many people assume that because I am into nutrition, I am a vegetarian…not true at all! I love eating fish, poultry and meat. I will even eat organ meat occasionally, so I am definitely not squeamish about being a carnivore. However, I am extremely picky about the source. I don’t eat it often, because when I do, I shell out for organic, wild and free-range. It isn’t cheap, but it is so worth it. Not only do I know that I am getting a great source of protein without hormones and harmful chemicals, but I am ensuring that the animals are treated in an ethical fashion.
Lately, my new favorite protein is lamb. Lamb is super high in tryptophan, which is a feel good amino acid. Tryptophan gives you that warm snugly feeling after a Thanksgiving meal. Lamb is also high in selenium, B12, B3, Zinc and Phosphorus. Good quality lamb gives you a healthy dose of protein and saturated fats, vital for overall wellness. The vitamins present in lamb are great for stabilizing blood sugar levels and improving metabolism. They are also important for cardiovascular health and your nervous system. I love this recipe because it is so easy to make, even for someone who has never cooked lamb before. Please make sure to buy good quality lamb!
- 8 lamb chops, make sure the butcher has scraped down the bones so that the ribs are exposed
- 2 tablespoons olive oil
- 1 tablespoon herbes de Provence (or your favorite dried herbs)
- 1 small clove of garlic, peeled and mashed
- 2 tablespoons of butter
- sea salt and pepper to taste
Toss the lamb chops with the olive oil, herbes de Provence, sea salt and pepper.
Melt the butter in a sauté pan over medium high heat. Add the lamb chops and garlic cloves. Cook until well-browned on one side (see photo above), about 5 to 6 minutes. Turn the chops over and cook 2 to 3 minutes more. That’s it! As always with meat, let it rest for a few minutes before you serve it.
My all time favorite accompaniment to lamb is this Chimichurri Sauce. Simply add the following ingredients* to a food processor and pulse until combined. Make up to a few days in advance to allow the flavors to blend:
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 1 cup (packed) fresh Italian parsley
- 3 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon sea salt
*You may choose to make some adjustments to the ingredients depending on what flavor profiles you like (for example, lemon juice instead of red wine vinegar). This sauce goes perfectly with halibut.