FOODIE: Lamb, The Other Red Meat

I am far from a proponent of red meat. It can be hard on the digestive system and there are continuous debates regarding the levels of hormones that are injected into domestic beef. However, my personal red meat argument crumbles when it comes to lamb. Lamb is one favorite, tasty exception to my “no red meat” rule that I happily indulge in on occasion. .
Thankfully, lamb is one of the healthiest options when it comes to red meat profiles. Typically not injected with hormones (or at least as many), like beef, sheep tend to be outdoor, open-range grazers resulting in lamb having an abundant amount  of carotene, which is a necessity in delivering  fat into the cells for metabolism.

With the summer season ending as quickly as the snap of September chill enters the evening’s breeze, I thought I’d share a delicious and easy, lamb-centered menu with you that is as hearty as it is heart-healthy. Rather than pairing traditional, starch based sides with this menu, I’ve chosen three crisp and delicious sides that will offset the heaviness of the lamb and help you hold on to your summer figure just a little while longer before the fall/holiday seasons kicks in. HA!


J’alla K’s Menu:

(Serves 4)
Rosemary-Cilantro Lamb Chops
Strawberry Lane Field Greens w/ Garlic-Citrus Vinaigrette
Sautéed String Beans
Tomato-Cucumber salad w/ Basil & Cilantro

Rosemary-Cilantro Lamb Chops

4 shoulder-cut lamb chops
½ bunch cilantro
½ bunch mint
4 whole stems of fresh rosemary (chopped)
6 cloves of garlic (chopped)
Juice of 1 fresh lemon
¼ cup seasoned meat tenderizer
¼ cup garlic powder
¼ cup of black pepper
¼ cup dried marjoram

*Season lamb chops with tenderizer, garlic, marjoram &black pepper.
* Blend cilantro, mint, garlic, lemon juice and olive oil in a food processor (If you do not have a food
processor, you may place the ingredients in a wooden mace and muddle/mash them).
*Pour mixture over the lamb and rub over the meat. Cover and place in the fridge for one hr.
* Place lamb chops covered with foil in broiler for 15 minutes. Then remove foil and let broil
on each side for 4-5 minutes.
*Remove from broiler and let the lamb chops rest for five minutes before serving.

Strawberry Lane Field Greens w/ Garlic-Citrus Vinaigrette

Your choice of mixed field greens (mesclun mixes are best)
Chopped strawberries
½ of white onion (very finely chopped)
½ red onion (very finely chopped)
4 cloves of garlic (very finely chopped)
4tbls of soy sauce
Juice of 1 orange
Juice of ½ a lemon
½ cup olive oil
2 tbls of cracked black pepper

*Finely chop the onion and garlic
*Heat small sauce pan with 2tbls of oil.
*Sautee onions and garlic in heated pan until lightly softened
*In a food processor (or bowl), place onions, garlic, soy sauce, orange, lemon & lime juice, olive oil and  black pepper.  Pulse processor 8 times or vigorously whisk in bowl for one minute.
*Place mixed greens in a bowl. Add strawberries.
*Top with dressing and toss.

Sautéed String Beans

2 lb Fresh String Beans
4 cloves of garlic (minced)
½ tsp of salt or 2 tbls of soy sauce (or to taste)
¼ cup of olive oil

*bring pot of water to boil. Place string beans in boiling water for one minute then drain and run cold water over the string beans. Once cooled off, pat beans dry with a paper towel.
*Heat oil in frying pan or wok
*Add minced garlic into heated oil and then add string beans and mix
*While continuing to move the beans around, add salt or soy sauce.
*Sautee for 4-5 minutes before removing from heat.

Tomato and cucumber salad

5 vine ripened or plum tomatoes, halved, seeded, and sliced
1 cucumber sliced
1 red onion, halved and thinly sliced
2 cloves of garlic, minced
1 tbls black pepper
½ tsp sea salt.
4 tbls organic apple cider vinegar (preferably made by Braggs)
3 tbls balsamic vinegar
Juice of 1 small lime
Juice of one orange
½ cup of fresh, chopped cilantro.
½ bunch of lightly chopped basil.

*Place tomatoes and cucumbers in a bowl .
*In a separate bowl combine vinegars, juices and pepper. Add sliced onion and garlic and let sit
for 10 minutes.
*Pour mixture over the tomatoes and cucumbers then add the cilantro and basil and toss.

Like Foodie? Check out the rest of Parlour’s recipes from both J’alla and Nichelle here.

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