Pan-Seared Lamb Chops with Rosemary and a Vibrant Sweet Potato-Carrot Puree
A sophisticated yet simple dairy-free meal featuring tender lamb chops seasoned with fresh rosemary, served alongside a naturally sweet and creamy root vegetable puree and roasted Brussels sprouts. A perfect balance of flavors and nutrients.
1870 Kalorien
$11 pro Portion
$40 Min.
2 Portionen
dairy-free, any cuisine
Zutaten
- 4 lamb chops (approx. 400g total)
- 300g sweet potato
- 150g carrots
- 200g Brussels sprouts
- 2 cloves garlic
- 1 shallot
- 45ml extra virgin olive oil
- 2 sprigs fresh rosemary
- Salt to taste
- Freshly ground black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C (400°F). Peel and chop the sweet potato and carrots into 2cm cubes. Trim the Brussels sprouts and halve them.
- 2.Toss the Brussels sprouts with 15ml of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- 3.While the sprouts roast, place the sweet potato, carrots, garlic cloves, and chopped shallot in a saucepan. Cover with water, bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.
- 4.Pat the lamb chops dry. Season generously with salt, pepper, and finely chopped rosemary. Heat 15ml of olive oil in a skillet over medium-high heat. Sear the chops for 3-4 minutes per side for medium-rare, or longer to your preference.
- 5.Drain the boiled vegetables, reserving a little cooking water. Transfer them to a blender with the remaining 15ml of olive oil and a pinch of salt. Blend until smooth, adding a splash of the reserved water if needed to reach a creamy consistency.
- 6.Serve the seared lamb chops immediately with a generous portion of the sweet potato-carrot puree and the roasted Brussels sprouts on the side.
Nährwertinformationen
118g
fat
92g
carbs
21g
fiber
104g
protein
Warum dieses Rezept
This recipe is a powerhouse of nutrients. Lamb provides high-quality protein and iron, while the sweet potato and carrot puree offers a rich source of Vitamin A and fiber. Roasting the vegetables retains their nutritional value, making this a balanced meal.