A vibrant and satisfying paleo meal featuring tender lamb chops crusted with aromatic herbs, served alongside a colorful medley of roasted sweet potatoes, carrots, and bell peppers.
Ingredients
- 4 lamb chops (approx. 500g total)
- 1 large sweet potato (approx. 300g), cubed
- 2 carrots (approx. 150g), sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 60ml extra virgin olive oil, divided
- 1 lemon, for juice
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F).
- 2.On a large baking sheet, toss the cubed sweet potato, carrots, bell pepper, and red onion with half of the olive oil (30ml), salt, and pepper. Spread into a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
- 3.While the vegetables roast, prepare the lamb. In a small bowl, mix the minced garlic, chopped rosemary, thyme, and the remaining 30ml of olive oil.
- 4.Pat the lamb chops dry with a paper towel. Season both sides generously with salt and pepper, then rub the herb and garlic mixture evenly over the chops.
- 5.Heat a large skillet or pan over medium-high heat. Sear the lamb chops for 3-4 minutes per side for a medium-rare finish, adjusting the time for your desired doneness.
- 6.Let the lamb rest for 5 minutes before serving. Serve the chops alongside the roasted vegetables with a fresh squeeze of lemon juice over everything.
Nutrition Information
Why this recipe
This paleo dish is a powerhouse of nutrition. Lamb provides high-quality protein and iron for energy, while the root vegetable medley offers complex carbs, fiber, and a wide array of vitamins A and C, supporting immune function and digestive health.
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