Ingredients

4 Good quality Lamb chops from the butcher
3 cloves Garlic
3 Sprigs Rosemary
1 tspn Celtic Sea Salt (this has alot of minerals that are very good for you – and it’s has alot of flavour)
1 tablespoon Olive Oil
2 Sweet Potato
1 head Broccoli
1 Zucchini
2 handfuls Spinach

Method

Turn the oven onto 180-200

Put the chops on a rack that is on top of an oven tray. This allows an excess fat to drain.
Chop the garlic and put on top. Lay a sprig or 2 of rosemary on top of the chops
Chop the Sweet Potato into chips and pile them on an oven tray. Pour the Olive Oil, Celtic Salt & fine Rosemary on top and toss with your hands until they are all coated.

Put the chops and Sweet Potato in the oven and let it cook for approximately 35 mins

Chop up the above greens and put them in a steamer on the stove. Set them to cook about 5 mins before the above is done. You don’t want them overcooked, as you will lose some of the vitamins and minerals.

Serve and enjoy. You ideally want to have a palm size serving of meat and 3 x the amount of vegies on your plate. This is a balanced serving to keep you alkalized and not acidic.