Lamb Loin Chop with Garlic

If you're a fan of GARLIC and don't mind the smell of roasted garlic wafting through your house for hours, or perhaps days, this lamb loin chop recipe will delight.

Lamb gets a lot of mention on various Paleo blogs as one of the good red meats.  Part of that is because a lot of what you get is grass fed New Zealand lamb.

Nutritiondata.com has this profile on lamb:

And here's the overall rating for this meal, approximately.  I'm not quite sure how roasting affects the nutrient profile, but at least this gives a ballpark ideal.

http://nutritiondata.self.com/services/referral?messageKey=9f24ae8f66323e326ffbca8d935a4111

Key Stats:   634 calories (surprisingly filling)
Protein  76 grams
Fat        23 grams  (10g saturated)
Carb      32 grams

It is also a good source of Niacin, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and a very good source of Protein, Vitamin A, Vitamin C and Vitamin K.


Inflammation Factor:  A Most Excellent + 662


Let's get started:

First, I put a baking rack into a pyrex baking dish and then filled the remaining space with chopped veggies.  I rubbed some Macadamia nut oil in that end to keep things from sticking, and also added about 3/4 cup of water.

Next up, we put the lamb on the rack, and used the trusty garlic smasher.




Here's how it looked going into the oven at 350 degrees for about 45 minutes


















Toward the end, I put some foil over the veggies because they started to look a little dry.  However, while I might experiment with techniques for roasting veggies, they turned out perfectly cooked and not dry once I stirred them up on the plate.

Out of the oven

Onto the plate

Kitchen helpers were very pleased with the spare bits of fat and small shavings of meat off the bone.