A sophisticated yet simple high-protein meal featuring tender lamb chops on a bed of warm, herby lentils and roasted vegetables. Perfect for a nutritious and satisfying dinner.
*A imagem é meramente ilustrativa e pode diferir da receita real (gerada por IA).*
Ingredientes
- 2 lamb loin chops (approx. 250g total)
- 150g brown or green lentils, rinsed
- 400ml vegetable broth or water
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 1 sprig fresh rosemary, finely chopped
- 1 small handful fresh mint, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Instruções
- 1.In a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid.
- 2.While the lentils are cooking, heat 15ml of olive oil in a large pan over medium heat. Sauté the chopped onion for 3-4 minutes until softened.
- 3.Add the minced garlic, diced bell pepper, and zucchini to the pan. Continue to cook for another 5-7 minutes until the vegetables are tender-crisp.
- 4.Combine the cooked lentils with the sautéed vegetables in the pan. Stir in the chopped rosemary, fresh mint, and lemon juice. Season with salt and pepper to taste and keep warm over low heat.
- 5.Pat the lamb chops dry and season them generously with salt, pepper, and a little more rosemary. Heat the remaining 15ml of olive oil in a separate pan over medium-high heat.
- 6.Sear the lamb chops for 3-4 minutes per side for a medium-rare finish, or adjust the time to your desired doneness. Let the chops rest for 3-5 minutes before serving.
- 7.To serve, spoon the warm lentil salad onto two plates and place a rested lamb chop on top.
Informações Nutricionais
Porque esta receita
This recipe is a protein powerhouse, combining lamb and lentils for muscle repair and satiety. It's rich in fiber and vitamins from vegetables, supporting gut health and overall wellness in a balanced meal.
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