From the kitchen of Heidi Chase, NTP Coordinated by Leilani Paki, NTP “Growing up in Marin, California, my passion for cooking and good nutrition started in childhood, learning old-world recipes handed down by my grandparents. I also draw on my experience in cooking in professional settings and caring for people with long-term health challenges. I’m able to design individual programs that aid your own body’s innate wisdom and enjoy the bountiful food experiences that surround us. For the best flavor and nutritional value look for lamb that has been grass-fed, preferably for its entire life. Develop a relationship with your local butcher; they will be able to give you information you need. You will be helping to support sustainable agriculture while giving yourself the best nutrients available.”


  • 6 thick T-bone style lamb chops
  • 6 cloves garlic
  • 2 teaspoons ground rosemary
  • 2 teaspoons oregano
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons red wine
  • Juice of half a lemon
  • Salt and pepper to taste


Preheat grill or broiler. In a glass dish that will fit the chops, add the olive oil, lemon juice and wine. Place chops in the dish and bathe them, turning over once. Using a garlic press, spread one clove pressed garlic on each chop. Sprinkle with herbs, salt and pepper. Marinate, covered, at room temperature until ready to cook (20-45 minutes). Grill or broil over medium heat until cooked to your liking—approx 5 minutes on first side and 4 minutes on the second side. Add additional time for thicker cuts. Remove from the heat and season with salt and pepper to taste. Serves 4-6.
This article originally appeared in the Winter 2010 edition of The Nutritional Therapist.