A vibrant and effortless one-pan Paleo meal featuring tender lamb, sweet potatoes, and colorful vegetables roasted with aromatic rosemary and thyme. Perfect for a nutritious weeknight dinner with minimal cleanup.
Ingredientes
- 450g boneless lamb shoulder or leg, cut into 2-3 cm cubes
- 400g sweet potatoes, peeled and cut into 2 cm cubes
- 1 large red bell pepper, deseeded and chopped
- 1 medium zucchini, chopped into 2 cm pieces
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Disponible para miembros NutriPro.
Instrucciones
- 1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- 2.In a large bowl, combine the cubed lamb, sweet potatoes, red bell pepper, zucchini, and red onion wedges.
- 3.In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, dried oregano, salt, and pepper.
- 4.Pour the olive oil and herb mixture over the lamb and vegetables. Toss everything together until well-coated.
- 5.Spread the mixture in a single, even layer on the prepared baking sheet. Ensure the ingredients are not overcrowded to promote even roasting.
- 6.Roast in the preheated oven for 25-30 minutes, or until the lamb is cooked through and the vegetables are tender and slightly caramelized at the edges.
- 7.Remove the sheet pan from the oven. Squeeze the fresh lemon juice over everything and toss gently before serving warm.
Información nutricional
Por qué esta receta
This recipe is a perfectly balanced Paleo meal, rich in high-quality protein from lamb for muscle support and complex carbohydrates from sweet potatoes for sustained energy. It's packed with vitamins, minerals, and fiber from the colorful array of vegetables.
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