Pan-Seared Lamb with Mint & Zucchini Ribbon Salad
A sophisticated yet simple nut-free dish featuring tender lamb chops on a bed of fresh zucchini ribbons, cherry tomatoes, and a vibrant mint-lemon dressing. A perfect light, protein-packed meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
880 calories
$9 par portion
$25 min
2 portions
nut-free, any cuisine
Ingrédients
- 4 lamb loin chops (approx. 400g total), fat trimmed
- 1 large zucchini (approx. 300g)
- 150g cherry tomatoes
- 1/2 small red onion
- 2 cloves garlic
- 1 small bunch fresh mint
- 1 lemon
- 15ml extra virgin olive oil
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Prepare the salad base. Use a vegetable peeler to create long ribbons from the zucchini. Halve the cherry tomatoes and finely slice the red onion. Place everything in a large bowl.
- 2.Create the dressing by whisking together the extra virgin olive oil, the juice of one lemon, and finely minced garlic and fresh mint. Season with a pinch of salt and pepper.
- 3.Pat the lamb chops dry with a paper towel and season both sides generously with salt and pepper.
- 4.Heat a heavy-bottomed pan or skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for a medium-rare finish, or longer to your preference.
- 5.While the lamb cooks, pour about two-thirds of the dressing over the zucchini salad and toss gently to combine.
- 6.Remove the lamb from the pan and let it rest for 5 minutes before serving. Plate the zucchini ribbon salad and top with the rested lamb chops.
Informations nutritionnelles
23g
fat
11g
carbs
3g
fiber
45g
protein
Pourquoi cette recette
This recipe is rich in high-quality protein from lean lamb, essential for muscle repair. The zucchini and tomato salad provides vital vitamins, minerals, and fiber, supporting digestive health and delivering a boost of antioxidants in a delicious, balanced meal.