Herbed Lamb Chops with Roasted Root Vegetable Medley
Tender, pan-seared lamb chops seasoned with rosemary and thyme, served alongside a colorful medley of roasted root vegetables. A perfectly balanced, rustic, and nutritious dairy-free meal.
1180 kalorie
$7 na porcję
$35 min
2 porcje
dairy-free, any cuisine
Składniki
- 2 lamb loin chops (approx. 250g total)
- 1 medium sweet potato (approx. 250g)
- 2 medium carrots (approx. 200g)
- 1 parsnip (approx. 150g)
- 30ml olive oil
- 2 cloves garlic
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1/2 lemon
- Salt to taste
- Black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Preheat your oven to 200°C. Wash and chop the sweet potato, carrots, and parsnip into 2-3 cm cubes. Mince the garlic cloves.
- 2.On a baking tray, toss the chopped vegetables with 15ml of olive oil, half the minced garlic, salt, and pepper. Roast for 25-30 minutes, until tender and lightly browned.
- 3.While the vegetables are roasting, pat the lamb chops dry with a paper towel. Season both sides generously with salt, pepper, finely chopped rosemary, and thyme leaves.
- 4.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.
- 5.Remove the lamb chops from the skillet and let them rest for 5 minutes before serving. This keeps them juicy.
- 6.Serve the herbed lamb chops with the roasted root vegetables, and finish with a squeeze of fresh lemon juice over the lamb.
Informacje odżywcze
58g
fat
95g
carbs
21g
fiber
60g
protein
Dlaczego ten przepis
This recipe is a powerhouse of nutrients. Lamb provides high-quality protein and iron, crucial for energy levels, while the root vegetables offer complex carbs, fiber, and antioxidants for sustained energy and digestive health. A truly nourishing meal.