A sophisticated yet simple Paleo-friendly meal featuring tender lamb chops alongside a creamy, earthy celeriac-carrot mash and nutrient-dense garlic kale. A perfect, well-rounded dinner that is both hearty and healthy.
Ingredienti
- 300g lamb loin chops (about 2)
- 250g celeriac
- 150g carrots
- 200g kale, tough stems removed
- 1 small onion
- 2 cloves garlic
- 30ml olive oil
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Disponibile per i membri NutriPro.
Istruzioni
- 1.Peel and chop the celeriac and carrots into 2cm cubes. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until very tender.
- 2.While the roots cook, finely chop the onion and garlic. Heat 15ml of olive oil in a large pan over medium heat. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute.
- 3.Add the chopped kale to the pan with the onions and garlic. Sauté for 5-7 minutes until the kale is wilted and tender. Season with salt and pepper and set aside.
- 4.Pat the lamb chops dry and season generously with salt, pepper, and finely chopped rosemary leaves. Heat the remaining 15ml of olive oil in a skillet over medium-high heat.
- 5.Sear the lamb chops for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let them rest for 5 minutes.
- 6.Drain the cooked celeriac and carrots. Mash them together until smooth, adding a splash of olive oil if needed for a creamy consistency. Season with salt and pepper.
- 7.Divide the celeriac-carrot mash between two plates. Top with the sautéed kale and a rested lamb chop to serve.
Informazioni nutrizionali
Perché questa ricetta
This recipe is a nutritionally balanced paleo meal, rich in high-quality protein from lamb for muscle support and loaded with fiber, vitamins A & C, and minerals from the celeriac, carrots, and kale, supporting digestion and immunity.
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