Herbed Lamb Cutlets with Warm Lentil & Root Vegetable Salad
Tender, pan-seared lamb cutlets infused with rosemary, served over a hearty and nutritious warm salad of Puy lentils and roasted root vegetables, all tossed in a zesty lemon-mustard vinaigrette.
2605 Kalorien
$6 pro Portion
$40 Min.
4 Portionen
soy-free, any cuisine
Zutaten
- 8 lamb cutlets (approx. 600g total)
- 200g dry Puy lentils
- 250g carrots, peeled and chopped
- 250g parsnips, peeled and chopped
- 1 large red onion, thinly sliced
- 100g baby spinach
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 60ml extra virgin olive oil
- 1 lemon (for juice)
- 15g Dijon mustard (ensure soy-free)
- Salt and fresh black pepper to taste
Nur für NutriPro-Mitglieder verfügbar.
Anleitung
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots and parsnips with 15ml olive oil, salt, and pepper. Roast for 25-30 minutes until tender and golden.
- 2.While the vegetables roast, rinse the Puy lentils. Place them in a saucepan with 600ml of water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain well.
- 3.Finely chop 2 cloves of garlic and the leaves from the rosemary sprigs. Rub the lamb cutlets with the herbs, garlic, 15ml olive oil, salt, and pepper.
- 4.Heat a large skillet over medium-high heat. Cook the lamb for 2-3 minutes per side for medium-rare, or longer to your liking. Remove from the pan and let it rest for 5 minutes.
- 5.In a large bowl, prepare the vinaigrette by whisking together the remaining 30ml olive oil, the juice of 1 lemon, 15g Dijon mustard, and 1 minced garlic clove. Add the warm lentils, roasted vegetables, sliced red onion, and baby spinach.
- 6.Toss everything together until the spinach begins to wilt from the heat of the other ingredients. Divide the warm salad among four plates and top each with two rested lamb cutlets to serve.
Nährwertinformationen
105g
fat
185g
carbs
40g
fiber
218g
protein
Warum dieses Rezept
This balanced meal offers high-quality protein and iron from lamb for muscle support and energy. The lentil and vegetable base is rich in fiber for digestive health and provides a wide array of essential vitamins and minerals for overall wellness.