1 chicken breast (2 halves) ground
4 teaspoons olive oil
1 egg, slightly beaten
2 tablespoons pork rind flour
8 cup chicken broth
Salt freshly ground
1 dash nutmeg
2 1/2 lb lamb, breast or rib chops
2 garlic cloves, sliced
2 parsley, Italian sprigs coarsely chopped
2 lb spinach,cooked and slightly drained
1/2 cup pork rinds crumbled.
Combine ground chicken, 1 tablespoon olive oil, egg, pork rind flour and 2 tablespoon’s broth in small bowl. Add salt, pepper and nutmeg to taste and mix well.
In large pot, place the lamb with remaining oil, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water.
Add the ground chicken mixture gently to pot with lamb. Cover and simmer 1 to 1 1/2 hours.
Add spinach and 1 tablespoon salt and simmer, covered, 15 minutes longer.
Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.
Add remaining broth to pot and bring to a boil. Add crumbled pork rind pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup.
Serve the lamb and spinach as the main dish.
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