A sophisticated yet simple Paleo dish featuring tender, juicy lamb chops paired with a creamy, garlic-infused cauliflower mash and wilted spinach. A perfect nutrient-dense meal for any night of the week.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 4 small lamb loin chops (approx. 400g total)
- 1 medium head of cauliflower (approx. 500g), cut into florets
- 200g fresh spinach
- 3 cloves garlic, minced
- 1 sprig fresh rosemary, leaves chopped
- 30ml olive oil
- 15ml lemon juice
- Salt to taste
- Black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Steam or boil the cauliflower florets for 10-12 minutes until very tender. Drain thoroughly.
- 2.While cauliflower cooks, heat 15ml of olive oil in a small pan. Sauté half the minced garlic and all the chopped rosemary for 1 minute until fragrant.
- 3.Transfer the drained cauliflower to a food processor. Add the sautéed garlic-rosemary mixture, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
- 4.Pat the lamb chops dry and season generously with salt and pepper. Heat the remaining 15ml of olive oil in a large skillet over medium-high heat.
- 5.Sear the lamb chops for 3-4 minutes per side for medium-rare. Remove from the skillet and let them rest for a few minutes.
- 6.In the same skillet, add the remaining minced garlic and cook for 30 seconds. Add the spinach and toss for 1-2 minutes until just wilted. Squeeze fresh lemon juice over the top.
- 7.To serve, plate a generous portion of the cauliflower mash, top with the sautéed spinach, and place two lamb chops alongside.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with high-quality protein from lamb for muscle repair. Cauliflower provides fiber and vitamins, while spinach offers iron and antioxidants, making it a well-rounded, low-carb, and highly nutritious Paleo meal.
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