Herbed Lamb Chops with Roasted Root Vegetable Medley
A rustic and elegant dish featuring tender, herb-crusted lamb chops served alongside a colorful medley of roasted root vegetables. A complete, nutritious, and deeply satisfying soy-free meal.
1240 calorías
$8 por porción
$45 min
2 porciones
soy-free, any cuisine
Ingredientes
- 300g lamb loin chops (about 2 chops)
- 250g sweet potato
- 200g carrots
- 150g parsnip
- 1 red onion
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 30ml olive oil
- 1 lemon
- Salt to taste
- Black pepper to taste
Disponible para miembros NutriPro.
Instrucciones
- 1.Preheat your oven to 200°C. Wash and chop the sweet potato, carrots, and parsnip into 2-3 cm chunks. Slice the red onion into wedges.
- 2.On a baking tray, toss the vegetables with 15ml (1 tbsp) of olive oil, the leaves from 1 sprig of rosemary, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
- 3.While vegetables roast, pat the lamb chops dry. Finely chop the garlic and the leaves from the remaining rosemary and thyme sprigs.
- 4.In a small bowl, combine the chopped herbs, garlic, salt, and pepper. Rub this mixture evenly over both sides of the lamb chops.
- 5.Heat the remaining 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
- 6.Remove the lamb from the pan and let it rest for 5 minutes before serving. Serve the chops alongside the roasted root vegetables with a fresh squeeze of lemon juice over the entire dish.
Información nutricional
75g
fat
60g
carbs
18g
fiber
81g
protein
Por qué esta receta
This recipe is a powerhouse of nutrients. Lamb provides high-quality protein and essential minerals like iron and zinc, while the medley of root vegetables offers abundant fiber, vitamins, and antioxidants for a balanced and heart-healthy meal.