Tender, juicy lamb loin chops seasoned with rosemary and served alongside a colorful medley of roasted zucchini, cherry tomatoes, and red onion. A vibrant mint-lemon dressing ties it all together for a fresh, Paleo-friendly meal.
Ingredients
- 300g lean lamb loin chops (2 chops)
- 1 large zucchini (about 300g), cubed
- 200g cherry tomatoes
- 1 red onion, cut into wedges
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the zucchini, cherry tomatoes, and red onion with half the olive oil, salt, and pepper.
- 2.Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
- 3.While the vegetables are roasting, pat the lamb chops dry and season generously with salt, pepper, and the chopped rosemary.
- 4.Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or until cooked to your liking. Let them rest for 5 minutes.
- 5.In a small bowl, whisk together the minced garlic, chopped mint, and lemon juice to create a simple dressing.
- 6.Serve the rested lamb chops alongside the roasted vegetables. Drizzle the mint-lemon dressing over everything just before eating.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb for muscle support and is rich in fiber, vitamins, and antioxidants from the roasted vegetables. The use of olive oil provides healthy monounsaturated fats, making it a well-balanced Paleo meal.
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