Moroccan-Spiced Lamb Chops with Roasted Root Vegetables
Tender lamb chops seasoned with a warm Moroccan spice blend, served alongside a colorful medley of roasted root vegetables for a complete, nutritious, and soy-free meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1150 calories
$10 per serving
$35 min
2 servings
soy-free, any cuisine
Ingredients
- 4 lamb chops (approx. 400g total)
- 300g sweet potato
- 200g carrots
- 150g parsnip
- 1 medium red onion
- 2 cloves garlic
- 30ml olive oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon powder
- 1/2 lemon
- Fresh parsley, for garnish
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the sweet potato, carrots, parsnip, and red onion into 2-3 cm chunks. Mince the garlic.
- 2.On a large baking tray, toss the chopped vegetables with half of the olive oil (15ml), the minced garlic, salt, and pepper. Spread into a single layer.
- 3.Roast the vegetables for 20-25 minutes, or until tender and lightly caramelized at the edges.
- 4.While the vegetables roast, combine the cumin, coriander, paprika, turmeric, and cinnamon in a small bowl. Pat the lamb chops dry and rub the spice mixture generously over all sides.
- 5.Heat the remaining olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3-4 minutes per side for medium-rare, adjusting the time for your preferred doneness.
- 6.Serve the spiced lamb chops immediately with the roasted root vegetables. Squeeze fresh lemon juice over everything and garnish with chopped fresh parsley.
Nutrition Information
40g
fat
100g
carbs
18g
fiber
85g
protein
Why this recipe
This recipe is a powerhouse of nutrients, providing high-quality protein from lamb for muscle support and complex carbs from root vegetables for sustained energy. It's rich in fiber, vitamins, and minerals, making it a well-balanced and heart-healthy meal.