Rosemary Lamb Chops with Swiss Chard
One of the most important ways to get your metabolism back on track and burning fat again is to get back to real food. Eating real food is so important for the repair process we have to accomplish. I really want you to take a leap of faith with me and try cooking.
Metabolism Revolution Part 2 Dinner | Serves 1
Prep time: 15 minutes | Total time: 30 minutes
INGREDIENTS MEAL MAP A
3 ounces swiss chard
1 tablespoon olive oil
1 tablespoon red onion, chopped
1/4 teaspoon + 1/2 teaspoon garlic, minced
1/8 teaspoon + 1/4 teaspoon sea salt
Dash + 1/8 teaspoon black pepper
1 teaspoon water
6 ounces bone-in lamb loin chops
1/2 teaspoon fresh rosemary, minced
2 tablespoons raw pine nuts
Balsamic vinegar to taste
MEAL MAP B ADAPTATIONS
6 ounces swiss chard
2 tablespoons red onion, chopped
1/2 teaspoon + 1/2 teaspoon garlic, minced
1/4 teaspoon + 1/4 teaspoon sea salt
1/8 teaspoon + 1/8 teaspoon black pepper
MEAL MAP C ADAPTATIONS
6 ounces swiss chard
2 tablespoons red onion, chopped
1/2 teaspoon + 1 teaspoon garlic, minced
1/4 teaspoon +1/2 teaspoon sea salt
1/8 teaspoon + 1/4 teaspoon black pepper
12 ounces bone-in lamb loin chops
1 teaspoon fresh rosemary, minced
INSTRUCTIONS
1. Sauté the Swiss chard: Cut the stems and center ribs from the chard, discarding any tough portions. Cut the stems and ribs crosswise into ¼-inch-thick slices. Stack the chard leaves and roll into a cylinder. Cut the cylinder crosswise to make 1-inch-wide strips.
2. Heat a large nonstick skillet over moderate heat. Add the oil, onion, and the first part of the garlic. Cook, occasionally stirring, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, and the first part of the salt and pepper. Cook, occasionally stirring, until the stems are just tender, about 6 minutes. Stir in the chard leaves and water. Cook, occasionally stirring, until tender, about 8 minutes.
3. Broil the chops while the chard cooks: Preheat the broiler. Sprinkle the chops with the rosemary and the remaining garlic, salt, and pepper. Broil 4 to 5 inches from the heat, turning over once, 6 to 7 minutes total for medium-rare. Serve the chops and chard sprinkled with pine nuts and drizzled with balsamic.
One of the most important ways to get your metabolism back on track and burning fat again is to get back to real food. Eating real food is so important for the repair process we have to accomplish. I really want you to take a leap of faith with me and try cooking.
Metabolism Revolution Part 2 Dinner | Serves 1
Prep time: 15 minutes | Total time: 30 minutes
INGREDIENTS MEAL MAP A
3 ounces swiss chard
1 tablespoon olive oil
1 tablespoon red onion, chopped
1/4 teaspoon + 1/2 teaspoon garlic, minced
1/8 teaspoon + 1/4 teaspoon sea salt
Dash + 1/8 teaspoon black pepper
1 teaspoon water
6 ounces bone-in lamb loin chops
1/2 teaspoon fresh rosemary, minced
2 tablespoons raw pine nuts
Balsamic vinegar to taste
MEAL MAP B ADAPTATIONS
6 ounces swiss chard
2 tablespoons red onion, chopped
1/2 teaspoon + 1/2 teaspoon garlic, minced
1/4 teaspoon + 1/4 teaspoon sea salt
1/8 teaspoon + 1/8 teaspoon black pepper
MEAL MAP C ADAPTATIONS
6 ounces swiss chard
2 tablespoons red onion, chopped
1/2 teaspoon + 1 teaspoon garlic, minced
1/4 teaspoon +1/2 teaspoon sea salt
1/8 teaspoon + 1/4 teaspoon black pepper
12 ounces bone-in lamb loin chops
1 teaspoon fresh rosemary, minced
INSTRUCTIONS
1. Sauté the Swiss chard: Cut the stems and center ribs from the chard, discarding any tough portions. Cut the stems and ribs crosswise into ¼-inch-thick slices. Stack the chard leaves and roll into a cylinder. Cut the cylinder crosswise to make 1-inch-wide strips.
2. Heat a large nonstick skillet over moderate heat. Add the oil, onion, and the first part of the garlic. Cook, occasionally stirring, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, and the first part of the salt and pepper. Cook, occasionally stirring, until the stems are just tender, about 6 minutes. Stir in the chard leaves and water. Cook, occasionally stirring, until tender, about 8 minutes.
3. Broil the chops while the chard cooks: Preheat the broiler. Sprinkle the chops with the rosemary and the remaining garlic, salt, and pepper. Broil 4 to 5 inches from the heat, turning over once, 6 to 7 minutes total for medium-rare. Serve the chops and chard sprinkled with pine nuts and drizzled with balsamic.
