Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a second course of French origin prepared with extra virgin olive oil, herbes de Provence, garlic, lamb, salt, pepper

Ingredients

Serves 3

Extra-virgin olive oil – 3 tablespoons (≈ 45 ml / 1.5 fl oz)

Dried Herbes de Provence – 2 tablespoons (≈ 6 g / 0.2 oz)

Garlic – 1 clove, minced

Lamb chops (bone-in) – 6 chops (≈ 100 g each / 3.5 oz each – total ≈ 600 g / 21 oz)

Sea salt – 3 g (0.1 oz / ≈ ½ teaspoon)

Freshly ground black pepper – to taste (≈ ¼ teaspoon)

Method

Crush the garlic and form a paste

Mix it thoroughly with 2 tablespoons of olive oil and herbs.

Cover the chops with the mixture and let them rest at room temperature for 20 minutes

Heat a tablespoon of oil in a pan.

Season the meat with a little salt and pepper.

Transfer the chops to the pan and brown them over high heat for about 2-3 minutes

Turn them over to the other side and brown them for another 2-3 minutes, always over high heat.

Remove them from the pot and place them on a plate covered with aluminum foil

Let them rest for 5 minutes and serve.

Allergens

Garlic: very rare cases of garlic reactivity reported

Provençal herbs: check allergenicity of the components

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Lamb meat: rich in selenium which supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

Provençal herbs: check properties of the components

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Nausea and vomiting
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)