Racking Up the Protein With Lamb

Rack-of-Lamb0339cropped

Protein is very important for strong muscles and bones. Lean protein helps achieve weight loss. I love meat—it has riboflavin, vitamin B12, tyrosine, and the FoodTrient zinc—but I enjoy it in moderation, which protects against cardiovascular disease. I also am careful about eating cured meats, which can aggravate joints and promote gout.

Whenever possible, I use grass-fed beef over corn-fed beef because cows were created to eat grass, not corn. The meat from animals that graze grass—cows, lambs, or even buffalo—contains more of the good-for-you omega-3 fatty acids and less of the bad-for-you omega-6s. And I make sure I buy meat from farms that treat their animals well by not injecting them with hormones or feeding them too many antibiotics.

Lamb’s vitamin B12 is good for energy, and its lysine helps repairing tissue. Garlic’s many compounds, including allicin, work in tandem to create a relaxing effect on artery walls, keeping them free of excess cholesterol and minimizing inflammation. I use garlic with black pepper and horseradish to spice up this rack of lamb. New Zealand lamb is lower in fat, cooks faster, and is more tender than American varieties such as Colorado lamb.

Rack of Lamb0339cropped238Spiced Rack of Lamb

New Zealand rack of lamb (about 1 lb.)
Sea salt and ground pepper to taste
1 tsp. minced garlic
2 Tbs. prepared horseradish
1-2 tsp. minced rosemary
1-2 tsp. minced thyme
1-2 tsp. minced parsley
1 cup seasoned breadcrumbs
1 Tbs. melted butter

Instructions
1. Preheat oven to 450 degrees
2. Sprinkle the rack of lamb with the salt and pepper.
3. Sear the lamb, fat side down, in a large nonstick skillet over high heat until browned, about 3-5 minutes. Turn over and sear for 3 minutes. Remove from skillet and place in a roasting pan.
4. Mix the garlic and horseradish. Spread over the lamb.
5. In a small bowl, combine the rosemary, thyme, parsley, and breadcrumbs. Fold in the melted butter.
6. Pat the herb-breadcrumb mixture over the lamb and roast at 450 degrees for 10 minutes for rare, 12 minutes for medium rare, or 15 minutes for medium to well done.

About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com
What Do FoodTrients Do?
Ai Anti- inflammatories

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Ao Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

IB Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

MB Mind

Improves mood, memory, and focus.

F Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.