Whether you’re enjoying the shift into Autumn or Spring this recipe will satisfy your tastebuds and bring a wealth of health benefits! I bought my autumn lamb from the lovely organic and sustainable Daylesford Farm. At Daylesford the animals roam freely and feed on organic rotated pastures.
Wherever possible please do select certified organic meat, or get down to your local farmers market and chat with the vendor about how the animals are raised – there are many high quality sustainable “organic” farmers who are yet to be certified.
Choosing organic, grass-fed meat is not just hip to request, nor is it just a fad – it’s better for our health, animals and environment:
Our health
- Richer in heart and brain-friendly omega-3 unsaturated fats – reduces the chances of unhealthy blood pressure, irregular heartbeats, heart attacks, depression, schizophrenia, attention deficit disorder / hyperactivity, or Alzheimer’s disease. Read more here
- Richer in antioxidants – vitamins E, C and A (over 400% more vitamin A)
- Contain no traces of added hormones, antibiotics or other drugs and virtually devoid of risk of Mad Cow Disease
- Higher in CLA (Conjugated Linoleic Acid) – helps fight cancer, improve insulin resistance (type 2 diabetes) and reduce blood pressure, inflammation and fat stores. Read more here
- Lower in total fat and calories – grass-fed meat can have just one third as much fat as a similar cut from a grain-fed animal
- Lamb has twice as much iron as pork, three times that of chicken and six times as fish!
Animal health
- Animals have plenty of space to freely roam, reducing stress and disease
- They are fed good quality food that is free from genetically modified organisms (GMOs)
- They are not fed hormones to make them grow faster and must only be given drugs to treat an illness (the routine use of antibiotics is prohibited). Read more here.
Environmental health
- Organic growing methods use crop rotation and organic matter instead of artificial and chemical fertilisers. In fact the animals grazing on grass can do their own fertilising and harvesting all year round, made all the better in combination with solar energy
- Nutrient-rich soil from organic farming helps grow strong healthy crops and also helps attract our natural pest and disease control – wildlife! A much better choice to toxic pesticides!
- Less fossil fuel is used when animals are fed grass in contrast to being squashed into feeding yards eating dried corn and soya
- The grazed pasture removes carbon dioxide from the atmosphere which helps to slow global warming
You’ve heard it a million times before, but it really is true: “you are what you eat!”. It’s a no-brainer that you will look and feel better if you eliminate the toxins, hormones, and antibiotics from your food. Make yourself from fresh, living essential enzymes, vitamins, minerals and phytonutrients and keep everyone happy!
_____________________________________________________
PAN FRIED LAMB CHOPS & VEGES – THE RECIPE!
Ingredients (for 1 person)
2 lamb chops
1/2 bunch of carrots
1/2 bunch kale
1/2 leek
1 clove of garlic
1 TBSP coconut oil
salt and pepper
–
Preparation
Pre-heat two pans on a low heat and share the coconut oil between the them
Finely chop the garlic, leek and kale
Chop the carrots into finger lengths
–
Directions
To one of the heated pans add the garlic, leek, kale, salt and pepper. Fry on a medium to high heat for 2 minutes, stirring occasionally (try to get a nice sweet sticky texture). Then cover and turn to low for the next 10 minutes while you’re cooking the lamb. Before serving take the lid off and fry on high for another 2 minutes to dry out the veg, making it sweet and sticky again.
To the second pan add the lamb, garlic, salt and pepper. Fry over a high heat for 2 minutes to sear the meat then turn to medium/low heat for 6-8 minutes.
While the lamb is cooking bring a pot of hot water to the boil and add the carrots and cover with a lid. Cook for 5 minutes then turn the heat off, drain and leave in the covered pot.
Turn the chops and fry the other sides on high for 2 minutes, then turn the heat down to medium/low for another 4-6 minutes – depending on how you like your lamb cooked.
Plate the veg and meat then add the carrots to the meat pan with a splash of water and fry for a minute or so constantly stirring so the carrots are dressed with the meat and seasoning juices.
Consume and enjoy! This is just as delicious the next day for lunch if there are any leftovers!
TASHA BE 