A savory and aromatic one-pan Paleo meal, featuring tender ground lamb, artichoke hearts, and bell peppers in a rosemary-infused sauce. Perfect for a quick, nutrient-dense weeknight dinner.
Ingredientes
- 300g lean lamb mince
- 1 large red bell pepper, chopped
- 250g canned artichoke hearts (in water), drained and quartered
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 75g Kalamata olives, halved
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Disponible para miembros NutriPro.
Instrucciones
- 1.Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened.
- 2.Add the minced garlic and cook for another minute until fragrant. Add the lamb mince to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- 3.Drain any excess fat from the pan. Add the chopped red bell pepper and cook for 5-6 minutes until it starts to soften.
- 4.Stir in the quartered artichoke hearts, halved olives, and chopped rosemary. Season with salt and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- 5.Remove the skillet from the heat. Stir in the fresh lemon juice. Serve warm.
Información nutricional
Por qué esta receta
This recipe is a powerhouse of lean protein from lamb, essential for muscle repair. It's rich in fiber and antioxidants from artichokes and bell peppers, supporting digestive health and reducing inflammation. A perfectly balanced, grain-free Paleo meal.
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