Thursday, August 19, 2010

Lamb and Portobello Mushrooms

This is a favorite dish of ours. We are carnivores (blood type O and B) and lamb is one of the best, tastiest meats around. The tenderest meat parts are lamb chops. Shoulder meat is tougher but cheaper. I will sometimes combine a few chops with some shoulder pieces.
Lamb, bison and elk need to be cooked fast and hot. If cooked too much, they taste kinda metallic (high iron content in these meats) and can get tough. It is best to cook hot and fast leaving the center warm but raw. ( According to Weston A. Price research, some raw meat is very healthy and nutritious)

We had this last night and it was wonderful. I fixed this dish for some friends several weeks ago who were sure that they didn't like lamb but they liked this.

You will need;

1-1 1/2 pound of lamb chops (6-7) or some chops and maybe a shoulder cut

6-8 med size portobello mushrooms

half an onion

1/4 to 1/3 heavy cream or more

4 cloves of garlic

1 TBS or so of refined coconut oil or ghee

iron skillet or stainless

Real Salt

The hardest part of this recipe is the cutting and trimming of fat. Use a very sharp knife and trim off most of the fat and connective tissue. You can salt the lamb chops and fry them fast on both sides and I have done that and it is good if you like gnawing on bones, but cutting off the meat makes it easier to eat and less primitive for company.

I salt the meat chunks and rub finely chopped garlic into the meat, if not using fresh garlic, some dried, powdered garlic will do.

Slice and saute the onion and mushrooms first, in ghee or refined coconut oil and push to side of skillet or remove. Add the meat chunks and brown on all sides ( I use med. high heat) Don't over cook!

Place meat in a shallow bowl, put the sauteed mushrooms and onions on top and last, drizzle some cream over all. Adjust seasoning and serve hot.

I do not suggest serving any grain with red meat. I find as an "O" that my body will digest the meat and fat with some vegetables just fine without the starches, but add bread, pasta, rice even quinoa and everything slows down and the meat doesn't get digested properly. Non-starch vegetables fresh or steamed, go very well with meat, not grain.

This recipe is good with ground turkey, bison and beef as well.

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