Juicy lamb patties infused with fresh rosemary and thyme, served alongside a colorful medley of roasted sweet potatoes, carrots, and parsnips. A complete and satisfying grain-free meal perfect for a nutritious dinner.
Ingredients
- 400g lamb mince
- 300g sweet potato
- 200g carrots
- 150g parsnip
- 1 red onion
- 2 cloves garlic
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 3 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Wash and chop the sweet potato, carrots, and parsnip into bite-sized cubes.
- 2.Place the chopped vegetables on a baking tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
- 3.Roast the vegetables for 30-35 minutes, turning halfway through, until they are tender and slightly caramelized at the edges.
- 4.While the vegetables are roasting, finely chop the red onion and garlic. In a medium bowl, combine the lamb mince, chopped onion, garlic, rosemary, and thyme.
- 5.Season the lamb mixture with salt and pepper. Gently mix with your hands until just combined, being careful not to overwork the meat.
- 6.Form the mixture into 4-6 equal-sized patties.
- 7.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the patties for 3-5 minutes per side, until browned and cooked to your desired doneness.
- 8.Serve the hot lamb patties alongside the roasted root vegetable medley.
Nutrition Information
Why this recipe
This balanced paleo meal is rich in high-quality protein from lamb, essential for muscle repair. The root vegetable medley provides complex carbohydrates for sustained energy and is packed with fiber, vitamins A and C, and antioxidants to support overall health.
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