Tender, pan-seared lamb chops infused with rosemary and garlic, served over a hearty and nutritious warm salad of Puy lentils, roasted bell peppers, and zucchini. A perfect Mediterranean-inspired, heart-healthy meal.
Ingredients
- 300g lean lamb loin chops (2 chops)
- 150g dry Puy lentils
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small zucchini
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 45ml extra virgin olive oil
- 1 lemon
- 500ml low-sodium vegetable broth
- Salt to taste
- Black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C. Dice the bell peppers and zucchini. On a baking tray, toss the vegetables with 15ml of olive oil, one minced garlic clove, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 2.While the vegetables are roasting, rinse the lentils. In a medium saucepan, bring the vegetable broth to a boil. Add the lentils, reduce the heat to a simmer, and cook for 20-25 minutes until tender but still holding their shape. Drain any excess liquid.
- 3.Finely chop the remaining two garlic cloves and the rosemary leaves. Pat the lamb chops dry with a paper towel and rub them all over with the garlic, rosemary, salt, and pepper.
- 4.Heat the remaining 30ml of olive oil in a skillet over medium-high heat. Carefully place the lamb chops in the hot skillet and sear for 3-4 minutes per side for a medium-rare finish. Adjust the time for your desired doneness. Remove from the skillet and let the lamb rest for 5 minutes.
- 5.In a large bowl, combine the warm cooked lentils and the roasted vegetables. Squeeze the juice of half a lemon over the salad and gently toss to combine. Season with a little more salt and pepper if needed.
- 6.To serve, divide the warm lentil and vegetable salad between two plates. Top each with a rested lamb chop and drizzle with any juices from the resting plate.
Nutrition Information
Why this recipe
This recipe is exceptionally heart-healthy, combining lean lamb protein with fiber-rich lentils, which help manage cholesterol. Antioxidant-packed bell peppers and monounsaturated fats from olive oil support overall cardiovascular wellness in a balanced meal.
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