A sophisticated yet simple high-protein meal featuring tender lamb on a bed of earthy Puy lentils and sweet roasted root vegetables, tossed in a zesty lemon-herb dressing.
Ingredients
- 300g lamb loin chops (2 chops)
- 100g Puy lentils, rinsed
- 1 large carrot, diced
- 1 parsnip, diced
- 1 red onion, cut into wedges
- 400ml vegetable broth
- 30ml olive oil
- 15ml lemon juice
- 5g fresh mint, chopped
- 5g fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 200°C. On a baking tray, toss the carrot, parsnip, and red onion with 15ml of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- 2.While vegetables roast, combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.
- 3.Pat the lamb chops dry and season generously with salt and pepper. Heat the remaining 15ml of olive oil in a skillet over medium-high heat.
- 4.Sear the lamb chops for 3-4 minutes per side for medium-rare. Let them rest on a plate for 5 minutes before serving.
- 5.In a large bowl, combine the warm cooked lentils, roasted vegetables, minced garlic, chopped mint, and parsley. Drizzle with lemon juice and toss gently to combine.
- 6.Divide the warm lentil salad between two plates and top each with a rested lamb chop to serve.
Nutrition Information
Why this recipe
This dish is exceptionally high in protein from both lamb and lentils, supporting muscle repair. The lentils and vegetables provide abundant fiber for digestive health, while the combination delivers essential iron, B vitamins, and antioxidants.
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