A sophisticated yet simple gluten-free meal featuring tender seared lamb, sweet roasted root vegetables, and an earthy puy lentil salad with a zesty lemon dressing.
Sastojci
- 2 lamb loin chops (approx. 125g each)
- 100g dry puy lentils
- 150g carrots
- 100g parsnip
- 1 red onion
- 2 cloves garlic
- 1 sprig fresh rosemary
- A few sprigs fresh thyme
- 30ml extra virgin olive oil, divided
- 1 lemon
- 450ml vegetable broth or water
- Salt and freshly ground black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Preheat your oven to 200°C. Peel and chop the carrots and parsnip into bite-sized pieces and cut the onion into wedges. Toss with 15ml olive oil, the rosemary sprig, salt, and pepper on a baking tray.
- 2.Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges.
- 3.While the vegetables roast, rinse the lentils. In a medium saucepan, combine lentils with 450ml of vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.
- 4.Pat the lamb chops dry and season generously with salt, pepper, and finely chopped thyme. Mince one clove of garlic and rub it onto the lamb.
- 5.Heat 10ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare. Remove from the skillet and let it rest for 5 minutes.
- 6.To make the dressing, whisk together the remaining 5ml olive oil, the juice of half a lemon, and one minced garlic clove in a large bowl. Season with salt and pepper.
- 7.Add the warm roasted vegetables and cooked lentils to the bowl with the dressing and toss to combine.
- 8.Divide the lentil and vegetable salad between two plates. Place a rested lamb chop on top of each, and serve immediately with a lemon wedge.
Nutritivne informacije
Zašto baš ovaj recept
This balanced, gluten-free dish is rich in high-quality protein from lamb and packed with fiber from lentils and root vegetables, promoting digestive health and sustained energy. It's an excellent source of iron, B vitamins, and antioxidants.
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