This post contains a summary of a study published in Circulation 1961: 23: 847-852 and a recipe for lamb
with a wild mushroom and tomato pan sauce.
with a wild mushroom and tomato pan sauce. |
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Study title and author:
Serum cholesterol and atherosclerosis in man
Mathur KSThis study can be accessed at: http://circ.ahajournals.org/cgi/reprint/23/6/847.pdf
Two hundred cases of sudden death were selected from autopsies for a study of the relationship of cholesterol levels to the amount and severity of clogged arteries in the aorta and the coronary and cerebral arteries.
The study found that no correlation could be observed between cholesterol levels and the
amount and severity of clogged arteries.
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: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Lamb with a Wild Mushroom and Tomato Pan Sauce
Ingredients:
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| Food Mall: Lamb Loin Chops |
4 x 100g/4oz lamb loin chops
Salt and freshly milled black pepper15ml/1tbsp freshly chopped oregano or thyme leaves
15ml/1tbsp olive oil
For the Wild Mushroom and Tomato Pan Sauce:
15g/½oz butter
75g/3oz wild mushrooms, sliced
225g/8oz cherry or small plum tomatoes, halved
75ml/5tbsp good, hot lamb or vegetable stock
Small handful freshly chopped basil leaves
Baby spinach leaves, to garnish
Method:
1.Place the lamb on a chopping board, season and sprinkle on both sides with the oregano or thyme leaves.
2.Heat the oil in a large non-stick griddle or frying pan. Add the lamb and cook for 3-4 minutes on both sides until brown. Transfer to a warm plate, cover and set aside.
3.To prepare the sauce; heat the butter in a non-stick frying pan and add the mushrooms and tomatoes. Cook for 4-5 minutes until slightly soft. Lightly stir through the stock, basil and seasoning.
4.Arrange a few spinach leaves on each plate, top with the lamb, spoon over the sauce.
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| Lamb with a Wild Mushroom and Tomato Pan Sauce |
