A sophisticated yet simple gluten-free dish featuring tender lamb chops, a sweet and earthy parsnip-carrot mash, and a zesty herb gremolata. A perfect, balanced meal that is both elegant and nutritious.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 4 lamb loin chops (approx. 400g total)
- 300g parsnips
- 200g carrots
- 1 small onion
- 2 cloves garlic
- 20g fresh mint
- 20g fresh parsley
- 1 lemon
- 30ml olive oil
- Salt to taste
- Black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Peel and roughly chop the parsnips, carrots, and onion. Place them in a pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until very tender.
- 2.While the vegetables cook, prepare the gremolata. Finely chop the mint, parsley, and one clove of garlic. In a small bowl, combine the herbs and garlic with the zest of the entire lemon and 1 tablespoon of its juice. Set aside.
- 3.Pat the lamb chops dry with a paper towel. Mince the remaining garlic clove. Rub the chops all over with 15ml of olive oil, the minced garlic, salt, and black pepper.
- 4.Heat the remaining 15ml 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 the time to your desired doneness. Transfer to a plate and let them rest for 5 minutes.
- 5.Drain the cooked vegetables thoroughly and return them to the pot. Add a pinch of salt and pepper and mash until smooth. For a richer mash, you can add a small drizzle of olive oil.
- 6.To serve, divide the parsnip and carrot mash between two plates. Place two lamb chops on top of the mash and finish with a generous spoonful of the fresh mint gremolata.
Informations nutritionnelles
Pourquoi cette recette
This recipe is a powerhouse of nutrition, offering high-quality protein and iron from lamb for muscle support. The root vegetable mash provides complex carbs and fiber for sustained energy, while the fresh herb gremolata is packed with antioxidants and vitamins.
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