A rustic and flavorful paleo dish featuring tender lamb chops with a fragrant herb crust, served alongside a colorful medley of roasted root vegetables. Perfect for a nourishing and satisfying meal.
Ingredients
- 350g lamb chops (about 2 large chops)
- 1 large sweet potato (approx. 300g), cubed
- 2 medium carrots (approx. 150g), chopped
- 1 large parsnip (approx. 150g), chopped
- 30ml extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a large baking tray, toss the cubed sweet potato, carrots, and parsnip with 15ml of olive oil, salt, and pepper.
- 2.Roast the vegetables for 25-30 minutes, or until tender and lightly browned, tossing halfway through.
- 3.While the vegetables are roasting, combine the minced garlic, chopped rosemary, thyme, and the remaining 15ml of olive oil in a small bowl to create an herb paste.
- 4.Pat the lamb chops dry with a paper towel. Season both sides generously with salt and pepper, then rub the herb paste evenly over the chops.
- 5.Heat a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for a medium-rare finish. Adjust cooking time for your preferred doneness.
- 6.Remove the lamb from the skillet and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist chop.
- 7.Serve the herb-crusted lamb chops immediately with the medley of roasted root vegetables on the side.
Nutrition Information
Why this recipe
This recipe is highly nutritious and paleo-friendly, providing high-quality protein from lamb for muscle support and iron for energy. The root vegetables offer complex carbohydrates, fiber, and essential vitamins like A and C, promoting digestive health.
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