A flavorful and satisfying Paleo meal featuring juicy lamb patties seasoned with fresh herbs, served alongside a naturally sweet mash of roasted carrots and parsnips, and wilted garlic spinach.
Ingrediënten
- 400g ground lamb
- 200g carrots, peeled and chopped
- 200g parsnips, peeled and chopped
- 150g fresh spinach
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Sea salt to taste
- Black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C (400°F). Toss the chopped carrots and parsnips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the vegetables roast, combine the ground lamb, chopped onion, half of the minced garlic, rosemary, and thyme in a bowl. Season with salt and pepper and mix well. Form the mixture into 4 equal-sized patties.
- 3.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 4-5 minutes per side, or until browned and cooked through.
- 4.Once the patties are cooked, remove them from the skillet and set aside. In the same skillet, add the remaining minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook, stirring, for 1-2 minutes until just wilted.
- 5.Remove the roasted vegetables from the oven. Transfer them to a bowl and mash with a fork or potato masher until you reach your desired consistency. You can add a splash more olive oil if needed.
- 6.Serve the herbed lamb patties immediately with a generous portion of the root vegetable mash and a side of wilted garlic spinach.
Voedingsinformatie
Waarom dit recept
This nutrient-dense, grain-free recipe provides high-quality protein and iron from lamb, essential for energy and muscle health. The root vegetables offer complex carbs and fiber, supporting digestive health and sustained energy release.
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