This post includes a summary of a study published in the Lancet 1989 Sep 30;2(8666):757-61 and a recipe for lamb shoulder blade chops with wilted spinach.
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Study title and authors:
Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (DART).
reinfarction trial (DART).Burr ML, Fehily AM, Gilbert JF, Rogers S, Holliday RM, Sweetnam PM, Elwood PC, Deadman NM.
MRC Epidemiology Unit, Cardiff.This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2571009
Patients recovering from a heart attack who were given a high fibre
diet suffered from a higher mortality rate.More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Lamb Shoulder Blade Chops with Wilted Spinach
Ingredient list:
2 Lamb Shoulder Blade Chops
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| Food Mall: Lamb Shoulder Blade Chops |
1 big bag of fresh spinach
1 small sweet yellow onionExtra virgin olive oil
Black pepper
Garlic powder
Salt
Directions:
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of lamb chops with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 6 minutes on the first side. Turn and sear the other side for at least 6 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. Turn off heat, and allow the meat to rest while you prepare the spinach.
Chop onion into bite-sized pieces. Coat bottom of a sauté pan with olive oil. Set heat to medium. Add two handfuls of onion to pan and cook until tender Add spinach to hot oil (and onions) and stir around with a spatula. Add more spinach as it wilts until you have wilted the entire package. Add a nice dusting of salt, garlic powder, and black pepper or to taste. Transfer spinach and lamb chops to plates.
