Rosemary Lamb Chops with Artichoke & Quinoa Medley
A Mediterranean-inspired, heart-healthy dish featuring tender lamb chops seasoned with rosemary, served over a vibrant medley of quinoa, artichoke hearts, and cherry tomatoes. A perfectly balanced and flavorful meal.
1238 calorias
$10 por porção
$35 min
2 porções
heart-healthy, any cuisine
Ingredientes
- 2 lean lamb loin chops (approx. 150g each), fat trimmed
- 100g quinoa, rinsed
- 200ml water
- 150g artichoke hearts (in water), drained and quartered
- 150g cherry tomatoes, halved
- 100g fresh spinach
- 2 cloves garlic, minced
- 1 lemon (for zest and juice)
- 1 sprig fresh rosemary, leaves chopped
- 30ml extra virgin olive oil
- Freshly ground black pepper
- Pinch of salt
Disponível para membros NutriPro.
Instruções
- 1.In a small saucepan, combine the rinsed quinoa and 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork.
- 2.While the quinoa cooks, pat the lamb chops dry. Rub them with 15ml of olive oil, minced garlic, chopped rosemary, lemon zest, black pepper, and a small pinch of salt.
- 3.Heat a skillet or griddle pan over medium-high heat. Cook the lamb chops for 3-4 minutes per side for medium-rare, or until cooked to your preference. Remove from the pan and let them rest.
- 4.In the same skillet, add the remaining 15ml of olive oil. Sauté the halved cherry tomatoes and quartered artichoke hearts for 3-4 minutes until the tomatoes begin to soften.
- 5.Add the fresh spinach to the skillet and cook for 1-2 minutes until it wilts. Stir in the cooked quinoa and a squeeze of fresh lemon juice. Season lightly with pepper.
- 6.Divide the quinoa and vegetable medley between two plates. Top each with a rested lamb chop and serve immediately.
Informações Nutricionais
54g
fat
90g
carbs
18g
fiber
98g
protein
Porque esta receita
This recipe is excellent for heart health, combining lean lamb protein with fiber-rich quinoa and antioxidant-packed vegetables. The use of olive oil provides healthy monounsaturated fats, while fresh herbs offer flavor without excess sodium.
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