Anthony Hopkins said about lamb in the movie “Meet Joe Black,” “…not as chewy as roast beef, not as boring as chicken.” Boy, was he right. When you’re getting tired of chicken and it seems too bland, yet red meat seems like too strong a taste, lamb will save the day. Lamb is a wonderful source of protein, with a savory taste all its own. And the lamb behind Fairway’s butcher counter is the highest quality you can find.
In addition to being a wonderful alternative to the other dining staples, lamb is also quite nutritious.
When it comes to protein and the building blocks of protein, the amino acids, lamb is perhaps the richest regularly available dietary source of L-carnitine, which is needed to generate energy from fat. Though the body can make L-carnitine and it can be stored in the body, there are conditions and situations in which a little extra carnitine from lamb really helps.
Lamb also happens to be a terrific source of zinc, an important mineral cofactor responsible for everything from supporting the immune system to assisting in natural hormonal balance. Lamb, being a red meat, is quite high in iron, which is critical for the formation and maintenance of red blood cells. Other minerals found in relative abundance in lamb include selenium, manganese, and copper. Like almost any red meat, lamb is also high in Vitamin B12, which is important to support the metabolism and energy of our cells, but people tend to avoid lamb because of the fat content. It might surprise you to learn that the healthy form of unsaturated fat makes up half the fat found in lamb. Speaking of fat, lamb also contains high amounts of a particular fat called “palmitoleic acid,” a monounsaturated fat that is a natural antimicrobial and immune supporter.
PS For thousands of years, people from cultures around the world have enjoyed lamb along with many of the sheep’s innards, including lamb kidneys and lamb brains, which are still a delicacy in some parts of the world.
These rosemary lamb chops are an unfussy, elegant dinner.
Rosemary Lamb Chops
- 6-10 fresh small bone-in lamb chops
- Fairway EVOO, for greasing baking sheet
- Kosher salt, to taste
- Fresh or rosemary, to taste
- Place lamb chops on a baking sheet greased with olive oil;
- Salt both sides of each chop with small- to medium-grain kosher salt;
- Sprinkle liberal amounts of fresh or dry rosemary on each side of each chop;
- Broil on high heat until darkened and lightly cooked on one side, then flip over and cook other side;
- Remove, plate, and serve.