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 Lamb Chops
Coarse Salt & Pepper
3 tablespoons fresh Lemon Juice
1 tablespoon Olive Oil
4 fresh Garlic Cloves, minced
In a fry pan over medium heat, sauté the garlic in olive oil. Add lamb chops soon after you start sautéing garlic. Do not overcook your lamb; slightly pink meat assures its tender quality. Before the lamb chops finish cooking, squeeze lemon juice over them and sprinkle with salt and pepper. Serve over pilaf or rice with vegetables.
Health Benefits:
• Lamb is a very good source of protein, with all 8 essential amino acids in the proper ratio. Four ounces of lamb meat provides 60.3%of an adult male's recommended daily allowance (RDA) for protein.
• Lamb is a good source of zinc, which is important for a healthy immune function and for wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate, and is necessary for an optimal sense of smell and taste. Zinc is also important for maintaining the prostate health. A four-ounce serving of lamb contains 38.3% of the daily value for zinc.
• Lamb is a good source of vitamin B12 this vitamin support the formation of red blood cells and prevent anemia, it is also necessary for healthy nervous system and the metabolism of carbohydrates, fats and proteins.
• Lamb is a good source of Vitamin B3 (niacin) that provides protection against Alzheimer’s disease and other age related cognitive decline. Niacin is also necessary for healthy skin, gastro-intestinal tract.
• Lamb contains very little marbling (internal fat throughout the meat), as compared to other meats.
• Lamb contains less saturated fat than other meat products; a study shows that only about 36-percent of the fat in lamb is saturated. The rest is monounsaturated fat and polyunsaturated fat or the "good fat."
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