Pan-Seared Lamb Chops with Mint Gremolata & Celeriac-Fennel Puree
Tender, juicy lamb chops seared to perfection and topped with a zesty mint gremolata. Served with a creamy, low-carb celeriac and fennel puree, this elegant dish is a flavourful and satisfying keto meal.
1770 kalorie
$8 na porcję
$40 min
2 porcje
keto, any cuisine
Składniki
- 4 lamb loin chops (approx. 450g)
- 300g celeriac, peeled and cubed
- 200g fennel bulb, trimmed and chopped
- 3 cloves garlic, minced
- 20g fresh mint, finely chopped
- 20g fresh parsley, finely chopped
- 1 lemon (for zest and juice)
- 60ml extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Place the cubed celeriac, chopped fennel, and 1 minced garlic clove in a medium 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 vegetables cook, prepare the gremolata. In a small bowl, combine the chopped mint, parsley, the zest of one lemon, and 2 minced garlic cloves. Stir in 30ml of olive oil and set aside.
- 3.Pat the lamb chops dry with a paper towel and season generously on both sides with salt and pepper.
- 4.Drain the cooked celeriac and fennel well. Return them to the pot and add the remaining 30ml of olive oil, a squeeze of lemon juice, salt, and pepper. Mash or blend with an immersion blender until smooth. Keep warm.
- 5.Heat a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.
- 6.To serve, divide the celeriac-fennel puree between two plates, top with the lamb chops, and spoon the fresh mint gremolata over the top.
Informacje odżywcze
140g
fat
26g
carbs
12g
fiber
94g
protein
Dlaczego ten przepis
This recipe is packed with high-quality protein and healthy fats from lamb, supporting muscle health. The celeriac puree is a nutrient-dense, low-carb alternative to potatoes, rich in fiber and vitamins, making it a balanced and keto-friendly meal.
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