A sophisticated yet simple high-protein meal featuring tender, spiced lamb chops served over a warm, earthy Puy lentil salad with fresh spinach. Perfect for a nutritious weeknight dinner.
Ingredients
- 250g lamb chops (about 2 chops)
- 100g dry Puy lentils
- 400ml vegetable broth or water
- 100g fresh spinach
- 1 small onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.In a medium pot, heat the olive oil over medium heat. Add the diced onion and carrot, and cook until softened, about 5-7 minutes.
- 2.Add the minced garlic and cook for another minute until fragrant. Add the rinsed Puy lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- 3.While the lentils cook, pat the lamb chops dry. In a small bowl, mix the cumin, coriander, a generous pinch of salt, and pepper. Rub this spice blend evenly over both sides of the lamb chops.
- 4.Heat a separate frying pan or grill pan over medium-high heat. Cook the lamb chops for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove from the pan and let them rest for 5 minutes.
- 5.Once the lentils are cooked, drain any excess liquid. Stir in the fresh spinach until it just wilts from the residual heat. Squeeze in the lemon juice and season with additional salt and pepper to taste.
- 6.To serve, divide the warm lentil and spinach salad between two plates and top with the rested lamb chops.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from both lamb and lentils, supporting muscle growth. The lentils also provide excellent fiber for digestive health, while spinach adds essential vitamins like K, A, and C, creating a balanced and nutritious meal.
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