Lamb Chops With Lemon-Thyme Vinaigrette

When I want a healthy dinner with a full-bodied taste and incredible texture, I put these Lamb Chops with Lemon-Thyme Vinaigrette on the table.

Lamb is a rich source of vitamins, minerals, and protein. Iron, zinc, and Vitamin B12 help your body produce thyroid hormone, and lamb also provides your body with selenium. Selenium only supports your thyroid, but it is also essential for regulating your immune response. On top of these great benefits, there are over 25 grams of protein in just one 4 ounce serving. Sometimes lamb gets a bad rap for being high in calories. However, this inflammation-fighting powerhouse is rich with nutrients.

My favorite lemon-thyme rub tenderizes the meat and enhances the flavor. Once the lamb is broiled, this glistening meat has a distinct, vinaigrette-like finish. Lamb Chops with Lemon-Thyme Vinaigrette is perfect for any occasion, whether it’s Easter Sunday, or a week-night on your own. This recipe is always easy, always delicious, and always incredibly nourishing.

Lamb Chops With Lemon-Thyme Vinaigrette






Course

Main Dish


Protocol

Autoimmune Solution (AIP), Candida Breakthrough® and SIBO, Elimination Diet, Paleo, Thyroid Connection


Keyword

AIP, Elimination Diet, TTC








Ingredients

1 lb grass-fed lamb chops1 Tbls fresh rosemary1 Tbls fresh thyme2 lemons zested and juiced sea salt to taste

Servings:

Units:
MetricUS Imperial

Instructions

Set oven to broil. Place lamb chops in a glass dish. Pour lemon juice over lamb chops and massage juice into meat. Combine rosemary, thyme, and lemon zest in a bowl. Rub lamb chops with lemon herb mixture. Sprinkle with sea salt. Set oven to broil. Transfer lamb chops to broiler pan and place under broiler. Let cook for 5-8 minutes on each side until desired doneness. Remove from oven and serve.

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