Lamb is a nice lean meat that has been consumed for over 9,000 years. It made its’ way over to the USA in 1519 ans has been enjoyed ever since. That’s a long history! It’s another great meat that is so quick to prepare,( less than take-out time).
This meat is not marbled like beef, although it is considered a red meat. Over half the fat in lamb is unsaturated and most of this fat is monounsaturated which is commonly found in healthy Mediterranean-type diets. To keep it simple, the fat contained in lamb is the good fat for you. Lamb is a great source of high quality protein, iron and vitamin B vitamins. which are essentially important for proper muscle growth and retention, red blood cells and for a healthy immune system.
I enjoy lamb seasoned with just salt, pepper and rosemary. Cook it on a hot skillet with some olive oil, 3 minutes per side and dinner is ready!
Lamb Chops with Fennel:
Ingredients: Served 1
- 3 ounce lamb chop
- salt and pepper to season
- 1/2 teaspoon rosemary
- 2 tablespoons olive oil
- 1/2 cup sliced fennel
- 1/2 sliced shallot
Heat a non stick skillet to hot. Add the olive oil and add the sliced shallot and fennel. Season with salt. Cook over medium/low heat for about 3 minutes.
Season the lamb on both sides with salt, pepper and rosemary. Place on the same skillet and cook with the fennel for 3 minutes. Turn chop over and cook an additional 3 minutes.
Place the fennel on a plate and place the chop on top. Enjoy!