A hearty and flavorful paleo dish featuring tender, spice-rubbed lamb chops alongside a colorful medley of roasted root vegetables. A perfect, nutrient-dense meal for any night of the week.
Ingredients
- 4 lamb chops (approx. 400g total)
- 250g sweet potato
- 200g carrots
- 200g parsnip
- 1 red onion
- 2 cloves garlic
- 30ml olive oil
- 5g ground cumin
- 5g ground coriander
- 5g smoked paprika
- 5g dried rosemary
- Salt and black pepper to taste
- 1/2 lemon for juice (optional)
Instructions
- 1.Preheat your oven to 200°C. Chop the sweet potato, carrots, and parsnip into 2-3 cm chunks. Thinly slice the red onion.
- 2.On a large baking tray, toss the chopped vegetables and onion with 15ml of olive oil, dried rosemary, salt, and pepper. Spread into a single layer and roast for 25-30 minutes, until tender and lightly caramelized.
- 3.While the vegetables roast, pat the lamb chops dry. Mince the garlic. In a small bowl, combine the minced garlic, cumin, coriander, and smoked paprika.
- 4.Rub the spice mixture evenly over all sides of the lamb chops and season generously with salt and pepper.
- 5.Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the hot skillet and sear for 3-5 minutes per side, depending on thickness and your desired level of doneness.
- 6.Remove the lamb from the skillet and let it rest for a few minutes. Serve immediately with the hot roasted root vegetables, with an optional squeeze of fresh lemon juice over the top.
Nutrition Information
Why this recipe
This recipe is a fantastic source of high-quality protein from lamb, essential for muscle repair. The root vegetables provide complex carbohydrates for sustained energy and are rich in fiber, vitamins, and minerals, supporting a healthy digestive and immune system.
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