Tender, herb-crusted lamb chops served on a bed of creamy, earthy celeriac and apple purée with a side of lemon-wilted spinach. A sophisticated, naturally gluten-free dish perfect for a healthy and elegant meal.
Ingrédients
- 4 lamb chops (approx. 400g total)
- 500g celeriac, peeled and cubed
- 1 tart apple, peeled, cored, and cubed
- 200g fresh spinach
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary, finely chopped
- 2 sprigs fresh thyme
- 30ml olive oil, divided
- 15ml lemon juice
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Place the cubed celeriac and apple in a medium pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until very tender. Drain well.
- 2.While the purée base is cooking, pat the lamb chops dry and season generously on both sides with salt, pepper, and the finely chopped rosemary.
- 3.Transfer the cooked celeriac and apple to a blender or use an immersion blender. Add 15ml of olive oil, salt, and pepper. Blend until smooth and creamy. Cover to keep warm.
- 4.Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the lamb chops, smashed garlic, and thyme sprigs. Sear for 3-4 minutes per side for medium-rare, or to your desired doneness.
- 5.Remove the lamb from the skillet and let it rest on a cutting board for 5 minutes. In the same hot skillet, add the spinach and lemon juice. Sauté for 1-2 minutes until just wilted. Season with a pinch of salt.
- 6.To serve, spoon a generous amount of the celeriac-apple purée onto each plate. Top with two lamb chops and serve the wilted spinach on the side.
Informations nutritionnelles
Pourquoi cette recette
This recipe is a powerhouse of balanced nutrition. Lamb provides high-quality protein and iron, while the celeriac-apple purée offers a low-carb, fiber-rich alternative to potatoes, supporting digestive health. It's a nutrient-dense and satisfying gluten-free meal.
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