Herbed Lamb Chops with Warm Root Vegetable & Lentil Salad
A sophisticated yet simple dish featuring tender, rosemary-infused lamb chops served over a hearty and nutritious warm salad of lentils, roasted carrots, and parsnips, finished with a zesty lemon dressing.
1150 calories
$11 par portion
$35 min
2 portions
nut-free, any cuisine
Ingrédients
- 4 lamb chops (approx. 500g total)
- 150g brown or green lentils, rinsed
- 2 medium carrots, peeled and diced
- 1 large parsnip, peeled and diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- Juice of 1 lemon
- 50g arugula or baby spinach
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the diced carrots and parsnips with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 2.While the vegetables roast, place the rinsed lentils in a saucepan with 500ml of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender. Drain well.
- 3.Pat the lamb chops dry and season them generously with salt, pepper, minced garlic, and the chopped fresh rosemary.
- 4.Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3-4 minutes per side for a medium-rare finish. Set aside to rest for 5 minutes.
- 5.In a large serving bowl, combine the warm cooked lentils, the roasted root vegetables, and the finely chopped red onion.
- 6.Whisk the lemon juice with any resting juices from the lamb pan. Pour this dressing over the lentil mixture, add the arugula, and toss gently until the greens just begin to wilt.
- 7.To serve, divide the warm lentil salad between two plates and top with two rested lamb chops each.
Informations nutritionnelles
45g
fat
105g
carbs
35g
fiber
82g
protein
Pourquoi cette recette
This recipe is a powerhouse of balanced nutrition. Lamb provides high-quality protein and iron, while lentils offer abundant plant-based protein and fiber, promoting digestive health and sustained energy. Root vegetables add essential vitamins and minerals.