PKD Recipes

If you enjoy animal proteins, lamb is preferable to beef. Rub the lamb chops with garlic and thyme (I find rosemary may raise blood pressure slightly) freshly ground pepper and optional Himalayan salt. Let the chops rest and marinade while you prepare any other dishes you might be serving alongside the lamb such as turnips, flageolets, tabouli, or Greek salad.
Start the grill or the fire so the coals glow red hot when you begin to cook the lamb. If cooking on the stove top try a cast iron griddle heated on high. Cook the lamb for about 7 minutes each side. With the pan drippings make a sauce by adding a bit of red wine, chopped shallot and a small amount of diced carrot. Simmer uncovered about 15 minutes, adding water as needed to thoroughly cook off the alcohol. Then put everything in a blender, strain it through a sieve, and serve as a sauce on the side.