Tender lamb loin crusted with fresh rosemary and thyme, served alongside a colorful medley of roasted sweet potatoes, carrots, and parsnips. A sophisticated yet simple high-protein meal perfect for a nutritious dinner.
Zutaten
- 2 lamb loin medallions (approx. 250g total)
- 1 large sweet potato (approx. 300g)
- 2 medium carrots (approx. 200g)
- 1 large parsnip (approx. 150g)
- 3 cloves garlic
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 30ml olive oil
- 1 lemon
- Salt to taste
- Black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C (400°F).
- 2.Chop the sweet potato, carrots, and parsnip into uniform, bite-sized chunks. Mince two cloves of garlic.
- 3.On a large baking sheet, toss the chopped vegetables with 15ml of olive oil, the minced garlic, salt, and pepper. Spread into a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
- 4.While the vegetables roast, pat the lamb medallions dry with a paper towel. Finely chop the remaining garlic clove, rosemary, and thyme. In a small bowl, mix the herbs and garlic, then press the mixture firmly onto both sides of the lamb medallions. Season generously with salt and pepper.
- 5.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Carefully place the lamb in the hot pan and sear for 3-4 minutes per side for a medium-rare finish. Adjust cooking time for your desired doneness.
- 6.Remove the lamb from the pan and let it rest on a cutting board for 5 minutes. Serve the lamb whole or sliced, alongside the roasted root vegetables. Squeeze fresh lemon juice over the entire dish before serving.
Nährwertinformationen
Warum dieses Rezept
This dish provides high-quality protein from lamb for muscle repair and satiety. Root vegetables offer complex carbohydrates for sustained energy, plus ample fiber, vitamins, and minerals. A perfectly balanced and nutritious meal.
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