Tender lamb chops coated in a fresh herb crust, served alongside a colorful medley of roasted root vegetables. A simple, elegant, and nutrient-dense Paleo meal perfect for any night of the week.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 4 lamb chops (about 120g each)
- 200g carrots
- 200g parsnips
- 200g Brussels sprouts
- 3 cloves garlic
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 45 ml olive oil
- 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Chop the carrots and parsnips into bite-sized chunks and halve the Brussels sprouts. Mince 2 cloves of garlic.
- 2.On a baking tray, toss the carrots, parsnips, and Brussels sprouts with 30 ml of olive oil, the minced garlic, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- 3.While the vegetables roast, prepare the herb crust. In a small bowl, mix the chopped rosemary, thyme, 1 minced garlic clove, and the remaining 15 ml of olive oil.
- 4.Pat the lamb chops dry and season with salt and pepper. Press the herb mixture firmly onto both sides of each chop.
- 5.Heat a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.
- 6.Let the lamb rest for a few minutes before serving. Serve the chops alongside the roasted vegetables with a squeeze of fresh lemon juice over everything.
Nutrition Information
Why this recipe
This Paleo recipe is packed with high-quality protein from lamb for muscle support and B vitamins. The root vegetables provide complex carbohydrates, fiber for digestive health, and a wealth of antioxidants, creating a perfectly balanced and nutritious meal.
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