Herbed Lamb Cutlets with Roasted Root Vegetable Medley
A rustic and satisfying dairy-free meal featuring tender, herb-crusted lamb paired with a colorful medley of roasted root vegetables. It's a perfect balance of protein, complex carbohydrates, and vibrant flavors from the Mediterranean.
1200 Kalorien
$14 pro Portion
$40 Min.
2 Portionen
dairy-free, any cuisine
Zutaten
- 4 lamb cutlets (approx. 300g total), trimmed of excess fat
- 300g sweet potato, peeled and cut into 2cm cubes
- 200g carrots, peeled and sliced
- 150g parsnip, peeled and sliced
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 30ml extra virgin olive oil
- 15ml lemon juice
- Salt to taste
- Freshly ground black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. On a large baking tray, toss the cubed sweet potato, carrots, parsnip, and red onion wedges with 20ml of olive oil, the leaves from one sprig of rosemary, salt, and pepper.
- 2.Spread the vegetables in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized at the edges.
- 3.While the vegetables are roasting, prepare the lamb. In a small bowl, combine the minced garlic, the leaves from the remaining rosemary and thyme, and the remaining 10ml of olive oil. Rub this mixture evenly over both sides of the lamb cutlets.
- 4.Season the lamb generously with salt and pepper.
- 5.Heat a large skillet or frying pan over medium-high heat. Carefully place the lamb cutlets in the hot pan and sear for 2-3 minutes per side for a medium-rare finish. Adjust cooking time for your preferred doneness.
- 6.Remove the lamb from the pan and let it rest on a cutting board for 5 minutes. Squeeze fresh lemon juice over the cutlets just before serving.
- 7.Serve the rested herb-crusted lamb alongside the warm roasted root vegetables.
Nährwertinformationen
60g
fat
70g
carbs
16g
fiber
76g
protein
Warum dieses Rezept
This dish is exceptionally nutritious, providing high-quality protein and iron from lamb for muscle health and energy. The root vegetables offer abundant fiber, vitamins A and C, and antioxidants, supporting digestion and immune function in a balanced meal.