A sophisticated yet simple Paleo dish featuring tender lamb alongside sweet, braised fennel and leeks, brightened with a touch of lemon and fresh herbs.
Ingredients
- 300g lamb loin chops (about 2 chops)
- 1 large fennel bulb
- 2 medium leeks
- 200g cherry tomatoes
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, finely chopped
- 45 ml extra virgin olive oil, divided
- 1 lemon, for juice
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Prepare the vegetables. Trim and thinly slice the fennel bulb. Thoroughly wash the leeks and slice them into rounds.
- 2.Pat the lamb chops dry and season generously on both sides with salt, pepper, and the chopped rosemary.
- 3.Heat 15 ml of olive oil in a large skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare. Remove from the skillet and set aside to rest.
- 4.Reduce heat to medium, add another 15 ml of olive oil to the same skillet. Add the fennel and leeks, season with salt, and cook for 7-8 minutes until they soften and start to caramelize.
- 5.Add the minced garlic and cherry tomatoes to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes burst and release their juices.
- 6.To serve, create a bed of the braised vegetables on two plates. Place a rested lamb chop on top of each. Drizzle with the remaining 15 ml of olive oil and a generous squeeze of fresh lemon juice.
Nutrition Information
Why this recipe
This recipe is a powerhouse of nutrition, perfect for a Paleo lifestyle. Lamb provides high-quality protein and essential minerals like iron and zinc, while fennel and leeks offer excellent dietary fiber, aiding digestion. Rich in healthy fats and antioxidants.
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