Rosemary Lamb with Warm Lentil & Root Vegetable Salad
Tender, pan-seared lamb chops infused with rosemary, served on a bed of hearty warm lentils, roasted carrots, and parsnips. A perfectly balanced, restaurant-quality meal that is simple to make at home.
1110 kalorie
$5 na porcję
$35 min
2 porcje
diabetic-friendly, any cuisine
Składniki
- 200g lamb loin chops (2 chops)
- 80g brown or green lentils, dry
- 150g carrots
- 100g parsnip
- 50g kale, tough stems removed
- 1/2 small red onion
- 2 cloves garlic
- 1 sprig fresh rosemary
- 20ml extra virgin olive oil
- 1/2 lemon, for juice
- Salt and black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Preheat oven to 200°C. Chop carrots and parsnip into bite-sized pieces. Toss with half the olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- 2.While the vegetables roast, rinse the lentils. Place them in a small saucepan with 400ml of water, bring to a boil, then simmer for 20-25 minutes until tender. Drain thoroughly.
- 3.Finely chop one clove of garlic and the rosemary leaves. Pat the lamb chops dry and season them with the chopped garlic, rosemary, salt, and pepper.
- 4.Heat a skillet over medium-high heat with a teaspoon of olive oil. Sear the lamb chops for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the pan and let rest for 5 minutes.
- 5.While the lamb rests, prepare the dressing. In a large bowl, whisk together the lemon juice, remaining olive oil, the finely sliced red onion, and the second minced garlic clove.
- 6.Add the warm drained lentils, roasted vegetables, and torn kale leaves to the bowl with the dressing. Toss everything together; the residual heat will gently wilt the kale.
- 7.To serve, divide the warm lentil and vegetable salad between two plates and top each with a rested lamb chop.
Informacje odżywcze
52g
fat
80g
carbs
24g
fiber
73g
protein
Dlaczego ten przepis
This dish is ideal for stable blood sugar levels. The high-fiber lentils and vegetables provide complex carbohydrates for slow energy release, while lean lamb offers quality protein. It's a nutritious, diabetic-friendly meal packed with vitamins and minerals.