Lamb Shoulder Chops and Cardoons Recipe for Ketogenic Diet Week Meal Plan- Wednesday day 4

Lamb Shoulder Chops

This morning after 18 hours of fasting I finally got into moderate ketones! My blood glucose level was also better, at a whooping 88! I guess, for the genetics of my body, it is not so easy to slip into ketosis as it is for other people.

This diet has become a great learning experience, to understand more about the delicate connection between food, metabolism and the inner workings of out body.

Comparing experiences with my colleagues and our patients brings another, deeper layer to the learning.

Today I decided to reward myself making some really delicious meals, who knows, maybe tomorrow I will fast again!

Breakfast:

Fisherman’s eggs and 1/2 avocado.

Lunch:

Leftover London Broil steak salad.

Dinner:

Pan Grilled Lamb Shoulder Chops with Cardoons.

Pan Grilled Lamb Chops and Cardoons

 

Author: Vivica Menegaz

Recipe type: Main

Cuisine: American

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A great meal dinner but without great effort. Tasty lamb chops, marinated in garlic and rosemary, simply grilled in a cast iron skillet, complemented by bitter cardoons to clean and satisfy the palate.

Ingredients

• LAMB CHOPS
• 2 lamb shoulder chops
• 2 cloves organic garlic
• 1 sprig fresh rosemary
• 3 tablespoons olive oil
• Celtic sea salt
• CARDOONS
• 1 bunch cardoons
• Celtic sea salt

Instructions

1. LAMB CHOPS
2. Mix the garlic, rosemary, salt and oil in a small food processor.
3. Take the lamb chops out of the refrigerator.
4. Lay the chops in a small tupperware and rub with the oil mixture.
5. Let sit covered for about ½ hour or until they reach room temperature.
6. Heat a cast iron skillet until a droplet of water bounces off when dropped on it.
7. Lay the chops in the skillet and grill for about 5 minutes each side, or until the internal temperature of 125 degrees is reached.
8. Let the chops rest for 5 minutes in a warm covered plate before serving.
9. CARDOONS
10. Wash the cardoon stems under cold water
11. Now with a sharp knife peel the tough outer skin off
12. Cut in pieces about 4 inches long
13. In a small pot bring about a quart of water to a boil
14. Add a pinch of sea salt
15. Add the cardoons and cook for 15 to 20 minutes or until tender when pierced with a fork.
16. Drain well
17. While the lamb chops are resting quickly fry the cardoons in the same cast iron skillet, still containing the cooking juices of the lamb chops.
18. Serve together still hot.

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