Lamb Chops with Braised Cabbage and Carrots
Red cabbage is rich in phytonutrients called flavonoids. Anthocyanin, the flavonoid that causes red cabbage to be dark red, reduces swelling in the GI tract and prevents cholesterol from becoming oxidized (or turning into the dangerous form of cholesterol) in the bowels. So load up on that red cabbage. Your body will thank you for it!
D-Burn & Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 1 hour 20 minutes
Ingredients
For the veggies:
5 tablespoons olive oil, divided
1 small head green cabbage
1 large red or yellow onion, peeled and thickly sliced
1 large carrot, peeled and cut in 1/4-inch coins
1/4 cup chicken or vegetable broth
Sea salt and freshly ground black pepper
Tamari (optional)
For the lamb chops:
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil, plus more for the pan
1/2 teaspoon dried oregano
1 garlic clove, minced
4 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Directions
Get the veggies going first:
- Preheat the oven to 425 degrees F. Coat a 13-by-9-inch baking dish with 2 tablespoons of the olive oil.
- Cut off the cabbage’s stem and cut it into 12 wedges (keep the core attached — it will get tender).
- Arrange the cabbage in a single layer in the baking dish (a little overlap is okay). Add the onions and carrots, drizzle with broth and the remaining 3 tablespoons oil, and season with salt and pepper.
- Cover tightly with foil and bake 1 hour, until tender. Uncover and bake 15 minutes more, or until browned.
Meanwhile, marinate the lamb chops:
- Combine the lemon juice, olive oil, oregano, and garlic in a large ziplock bag. Add the lamb chops, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally.
- Heat a grill pan or heavy skillet over medium-high heat (you can also cook these on the grill).
- Remove the lamb from the marinade and sprinkle with salt and pepper. Brush the pan lightly with olive oil and cook the chops 3 minutes on each side, or to your desired doneness.
- Serve the lamb chops with the veggies and a sprinkle of tamari (if desired).
Red cabbage is rich in phytonutrients called flavonoids. Anthocyanin, the flavonoid that causes red cabbage to be dark red, reduces swelling in the GI tract and prevents cholesterol from becoming oxidized (or turning into the dangerous form of cholesterol) in the bowels. So load up on that red cabbage. Your body will thank you for it!
D-Burn & Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 1 hour 20 minutes
Ingredients
For the veggies:
5 tablespoons olive oil, divided1 small head green cabbage
1 large red or yellow onion, peeled and thickly sliced
1 large carrot, peeled and cut in 1/4-inch coins
1/4 cup chicken or vegetable broth
Sea salt and freshly ground black pepper
Tamari (optional)
For the lamb chops:
1 tablespoon fresh lemon juice1 teaspoon extra-virgin olive oil, plus more for the pan
1/2 teaspoon dried oregano
1 garlic clove, minced
4 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Directions
Get the veggies going first:
- Preheat the oven to 425 degrees F. Coat a 13-by-9-inch baking dish with 2 tablespoons of the olive oil.
- Cut off the cabbage’s stem and cut it into 12 wedges (keep the core attached — it will get tender).
- Arrange the cabbage in a single layer in the baking dish (a little overlap is okay). Add the onions and carrots, drizzle with broth and the remaining 3 tablespoons oil, and season with salt and pepper.
- Cover tightly with foil and bake 1 hour, until tender. Uncover and bake 15 minutes more, or until browned.
Meanwhile, marinate the lamb chops:
- Combine the lemon juice, olive oil, oregano, and garlic in a large ziplock bag. Add the lamb chops, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally.
- Heat a grill pan or heavy skillet over medium-high heat (you can also cook these on the grill).
- Remove the lamb from the marinade and sprinkle with salt and pepper. Brush the pan lightly with olive oil and cook the chops 3 minutes on each side, or to your desired doneness.
- Serve the lamb chops with the veggies and a sprinkle of tamari (if desired).
