Think lamb is forbidden on a heart-healthy diet? Try this recipe.
One of the biggest myths of eating a heart-healthy diet is that you can’t eat delicious proteins like lamb or lamb chops. As Colombe Jacobsen shows you in episode 5 of Eating by Heart, this is simply not the case. Watch this video to learn how to make delicious lamb chops with a tasty horseradish sauce.
For the sauce, the horseradish cream is made from a strained yogurt base. All you need to do is pour regular yogurt into a cheesecloth-lined strainer and let it sit for a few hours in the refrigerator. This will become nice and thick like Greek yogurt, and will serve as the base for your sauce. Using yogurt will give you rich flavor without all the calories and fat found in sour cream.
Now you can move on to the lamb chops. When buying lamb chops at the supermarket, Colombe advises selecting lamb loin chops since they are more lean and tender than lamb rib chops. Sprinkle the lamb chops with sea salt, freshly ground pepper and a light drizzle of olive oil. Flip to make sure each lamb chop is well-seasoned. Put the lamb chops under the broiler for about 3 to 4 minutes per side.
The next step is to take the strained yogurt. Instead of using sour cream, Greek yogurt will have a fuller flavor and higher protein content. Add in the horseradish. You can add an extra spoon if you prefer a spicier sauce. Next mix in chives, lemon zest for a zing of flavor and a squeeze of lemon for a burst of freshness. A pinch of sea salt finishes this delicious horseradish sauce.
Serve the lamb chops with the horseradish sauce. The flavors of the horseradish sauce go perfectly with the juicy lamb chops. You don’t have to deny yourself foods like this to stick to a heart-healthy diet, so enjoy!
- 8 ½ inch lamb loin chops (about 2 pounds) fatty tips trimmed
- 2 tablespoons extra virgin olive oil
- 1 cup Greek style yogurt
- 2 tablespoons prepared horseradish (you can add extra if you like it spicier)
- ¼ teaspoon fresh lemon zest
- 2 Tablespoons minced chives
- Salt and pepper to taste
InstructionsSeason the lamb with salt and pepper and rub with olive oil. Lay out on a heat-proof baking sheet. Let the lamb chops come to room temperature. Make the sauce by adding the yogurt, pinch of sea salt, 2 tablespoons prepared horseradish, ¼ teaspoon lemon zest and 2 tablespoons minced chives. Season with salt and pepper. Broil the lamb chops for about 3 minutes on each side. (Or you can also heat 2 tablespoons of olive oil and saute for 3 minutes each side in a pan on the stove). Serve with the horseradish yogurt sauce and enjoy. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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[SOUND] One of the biggest myths about
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a heart healthy diet is that you can't
enjoy delicious proteins like, lamb,
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or lamb chops, like what we're gonna make
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I'm Colombe, and this is Eating by Heart.
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Today, we're gonna make lamb chops with a
delicious horseradish sauce.
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Now, the horseradish cream is actually a
strained yogurt base.
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I just have some regular yogurt right
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I'm gonna pour it into a cheesecloth-lined
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And then I'm just gonna let it sit for a
few hours in the refrigerator and
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before I know it, it's gonna be a nice,
thick Greek-style yogurt.
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And that's gonna be the base for my sauce.
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So it's gonna have a really rich flavor
and taste to it, but
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it's not gonna have all the calories and
fat that you might find in sour cream.
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And now let's talk about the lamb chops.
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Now when you buy your lamb chops, try to
go for the lamb loin chops,
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because they're a lot leaner and a lot
more tender than lamb rib chops.
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So, first I'm gonna go ahead and sprinkle
with a little sea salts.
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One layer of fresh pepper.
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Some olive oil.
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There we go.
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Just flip it right over.
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Dip it in there.
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So we're all seasoned up right here.
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So I'm gonna put these lamb chops under
the broiler for
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about three to four minutes each side.
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[NOISE] So here I have my Greek strained
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And that's my most important ingredient.
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Well, along with the horseradish.
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So that's my base.
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So instead of using sour cream we're using
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So you're getting higher protein content,
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and you're also getting a much fuller
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Here's my horseradish.
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Now if you like it spicy you can add in an
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And here is my bowl of chives,
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my lemon zest for a little zing of flavor,
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now I'm just gonna put a squeeze of lemon
in there, for a little burst of freshness.
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And a little pinch of salt.
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And that's really all there is to it.
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[SOUND] They look pretty done to me.
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Now my favorite part.
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I get to taste it.
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Shouldn't have to deny yourself delicious
foods like this.
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It's so tasty.
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The flavor of the horseradish with the
lamb goes perfectly.
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I highly recommend you try this one at
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I'm Colombe, thanks for joining me for
Eating by Heart on HeathiNation.
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Hope to see you again soon.
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