A sophisticated yet simple gluten-free dish featuring tender lamb loin with a fresh herb crust, served alongside colorful roasted sweet potatoes and carrots. A perfectly balanced and nutritious meal.
Ingrédients
- 300g lamb loin
- 400g sweet potatoes
- 200g carrots
- 1 medium red onion
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons olive oil
- 1/2 lemon, for juice
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Chop the sweet potatoes and carrots into 2-3 cm chunks. Thinly slice the red onion.
- 2.On a large baking tray, toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes, until tender and slightly caramelized.
- 3.While the vegetables roast, prepare the lamb. In a small bowl, mix the chopped rosemary, thyme, minced garlic, and the remaining 1 tablespoon of olive oil.
- 4.Pat the lamb loin dry with a paper towel. Season generously with salt and pepper, then rub the herb mixture evenly over the entire surface of the lamb.
- 5.Heat a skillet over medium-high heat. Sear the lamb for 2-3 minutes per side to form a golden-brown crust.
- 6.Place the seared lamb on the baking tray with the vegetables for the last 8-10 minutes of cooking time for a medium-rare finish, or adjust for your preferred doneness.
- 7.Remove the lamb from the oven and let it rest for 5 minutes before slicing. Serve the sliced lamb over the roasted vegetables with a fresh squeeze of lemon juice.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with high-quality protein from lamb for muscle support and is rich in fiber and complex carbs from root vegetables for sustained energy. It's a nutritious, balanced, and naturally gluten-free meal.
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