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: Dinner Part 2
MEAL MAP A
MEAL MAP B
MEAL MAP C
|SWISS CHARD||3 OUNCES||6 OUNCES||6 OUNCES|
|OLIVE OIL||1 TABLESPOON||1 TABLESPOON||1 TABLESPOON|
|RED ONION, CHOPPED||1 TABLESPOON||2 TABLESPOONS||2 TABLESPOONS|
|GARLIC, MINCED||1/4 TEASPOON + 1/2 TEASPOON||1/2 TEASPOON +1/2 TEASPOON||1/2 TEASPOON + 1 TEASPOON|
|SEA SALT||1/8 TEASPOON + 1/4 TEASPOON||1/4 TEASPOON + 1/4 TEASPOON||1/4 TEASPOON + 1/2 TEASPOON|
|BLACK PEPPER||DASH + 1/8 TEASPOON||1/8 TEASPOON + 1/8 TEASPOON||1/8 TEASPOON + 1/4 TEASPOON|
|WATER||1 TEASPOON||1 TEASPOON||1 TEASPOON|
|BONE-IN LAMB LOIN CHOPS||6 OUNCES||6 OUNCES||12 OUNCES|
|FRESH ROSEMARY, MINCED||1/2 TEASPOON||1/2 TEASPOON||1 TEASPOON|
|RAW PINE NUTS||2 TABLESPOONS||2 TABLESPOONS||2 TABLESPOONS|
|BALSAMIC VINEGAR||TO TASTE||TO TASTE||TO TASTE|
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.
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.
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.