A sophisticated yet simple dish featuring tender, herb-crusted lamb chops served over a warm, earthy salad of Puy lentils and roasted beetroot. It's a perfect balance of protein, fiber, and vibrant flavors for a nutritious meal.
Ingredients
- 4 small lamb chops (approx. 400g total)
- 250g cooked Puy lentils
- 200g pre-cooked beetroot, diced
- 1 small red onion, finely sliced
- 2 cloves garlic, minced
- 1 lemon (for juice and zest)
- 45ml olive oil, divided
- 1 handful fresh mint, chopped
- 1 handful fresh parsley, chopped
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- 1.In a small bowl, mix 15ml (1 tbsp) olive oil, half the minced garlic, the dried oregano, lemon zest, salt, and pepper. Rub this mixture all over the lamb chops and set aside.
- 2.Heat 15ml (1 tbsp) of olive oil in a frying pan over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened. Add the diced beetroot and cook for another 3-4 minutes until warmed through.
- 3.In a large bowl, combine the warm beetroot and onion mixture with the cooked Puy lentils, chopped mint, and fresh parsley.
- 4.To make the dressing, whisk together the remaining 15ml (1 tbsp) olive oil, the juice of half a lemon, the remaining minced garlic, and a pinch of salt and pepper. Pour this over the lentil salad and toss gently.
- 5.Heat a griddle or heavy-based pan over medium-high heat. Cook the lamb chops for 3-4 minutes per side for medium-rare, or to your preference. Allow the chops to rest for 2-3 minutes before serving.
- 6.Divide the warm lentil and beetroot salad between two plates and top each with two lamb chops. Garnish with a lemon wedge and extra fresh herbs if desired.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb and plant-based protein from lentils, promoting muscle repair and satiety. It is rich in fiber, iron, and antioxidants from the beetroot and lentils, supporting digestive health and energy levels.
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