Grilled Lamb Chops and Vegetables

From Giada De Laurentiis

 

Grilled Lamb Chops and Vegetables

 

2 Large garlic cloves, crushed

1 Tablespoon fresh Rosemary Leaves

1 teaspoon fresh Thyme Leaves

2 Tablespoons extra virgin Olive Oil

6 Lamb Chops about 3/4 inch thick

Coarse Sea Salt

Pinch of Cayenne Pepper

Directions:

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Blood Type O does well with Broccoli, Cabbage, Parsnips, Sweet Potatoes, and Cucumber. A romaine lettuce salad with artichokes for liver support.

 

Blood Type B does well with Beet, Broccoli, Brussels Sprout, Cabbage, Cauliflower, Parsnip, Peppers (All), Squash and a romaine lettuce salad with arugula for liver support.
Blood Type AB does well with Beet, Broccoli, Cabbage, Celery, Cucumber, Parsnip, Sweet Potatoes. AB’s also do well with a romaine lettuce salad with arugula for liver support.

This blood Type does well to substitute oregano and parsley as these are more highly beneficial for the blood Type AB’s