A unique and flavorful paleo dish featuring tender lamb, sweet roasted parsnips, and a tangy blackberry reduction. A perfect, nutrient-dense meal for a sophisticated yet easy weeknight dinner.
Zutaten
- 300g lamb loin, cut into 2.5cm cubes
- 400g parsnips, peeled and cut into batons
- 150g fresh or frozen blackberries
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 30ml olive oil, divided
- 15ml balsamic vinegar
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. On a baking sheet, toss the parsnip batons with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- 2.While the parsnips roast, pat the lamb cubes dry and season generously with salt, pepper, and the chopped rosemary.
- 3.Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the lamb cubes and sear on all sides until browned, about 4-5 minutes for medium-rare. Remove lamb from the skillet and set aside.
- 4.Reduce heat to medium. Add the chopped shallot to the same skillet and sauté for 2 minutes until softened. Add the minced garlic and thyme, and cook for another minute until fragrant.
- 5.Add the blackberries and balsamic vinegar to the skillet. Cook, gently crushing some berries with your spoon, for 3-4 minutes until they break down and the sauce thickens.
- 6.Return the seared lamb to the skillet, tossing to coat in the blackberry sauce. Cook for 1 minute to warm through. Serve the lamb and sauce immediately alongside the roasted parsnips.
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Warum dieses Rezept
This recipe is packed with high-quality protein from lamb for muscle repair. Parsnips provide fiber for digestive health, while antioxidant-rich blackberries offer anti-inflammatory benefits. A perfectly balanced, grain-free, and nutrient-dense paleo meal.
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