Herbed Lamb Chops with Roasted Root Vegetable Medley
A rustic and flavorful soy-free dish featuring tender lamb chops crusted with herbs, served alongside a colorful medley of roasted root vegetables and a zesty lemon-dill vinaigrette. A complete and satisfying meal.
2460 calories
$7 per serving
$45 min
4 servings
soy-free, any cuisine
Ingredients
- 500g bone-in lamb loin chops (4 chops)
- 400g sweet potatoes, cut into 2cm cubes
- 300g carrots, peeled and sliced
- 300g parsnips, peeled and sliced
- 4 cloves garlic, minced
- 75ml extra virgin olive oil, divided
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, leaves picked
- 30ml fresh lemon juice (from 1 lemon)
- 15g fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the sweet potatoes, carrots, and parsnips with 30ml of olive oil, half the minced garlic, rosemary, thyme, salt, and pepper.
- 2.Arrange the vegetables in a single layer and roast for 30-35 minutes, or until tender and lightly caramelized, flipping halfway through.
- 3.While the vegetables are roasting, pat the lamb chops dry and season generously on all sides with salt and pepper.
- 4.Heat 15ml of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for a medium-rare finish, or longer to your desired doneness.
- 5.In a small bowl, whisk together the remaining 30ml of olive oil, lemon juice, fresh dill, the remaining minced garlic, and a pinch of salt and pepper to create the vinaigrette.
- 6.Serve the seared lamb chops immediately with the roasted root vegetables, drizzling the lemon-dill vinaigrette over everything.
Nutrition Information
140g
fat
160g
carbs
48g
fiber
128g
protein
Why this recipe
This recipe is packed with high-quality protein from lamb for muscle support and is rich in fiber, vitamins, and minerals from the colorful root vegetables. The use of olive oil provides healthy fats, making it a nutritious and balanced meal.