Tender, pan-seared lamb chops served with earthy roasted carrots and parsnips, and nutty buckwheat, all brought together with a zesty mint and parsley sauce. A perfectly balanced, gluten-free meal.
Ingredients
- 800g lamb chops (about 4 large or 8 small)
- 200g raw buckwheat groats
- 400g carrots, peeled and chopped
- 400g parsnips, peeled and chopped
- 90ml extra virgin olive oil, divided
- 4 cloves garlic
- 30g fresh mint leaves
- 30g fresh parsley
- 1 lemon, for juice
- Sea salt and fresh black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots and parsnips with 30ml of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the vegetables roast, cook the buckwheat. Rinse the groats, then add to a saucepan with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
- 3.To make the herb sauce, combine the mint, parsley, 2 cloves of garlic, the juice of one lemon, and 60ml of olive oil in a food processor or blender. Blend until a vibrant, slightly coarse sauce forms. Season with salt and pepper.
- 4.Pat the lamb chops dry and season generously with salt and pepper. Mince the remaining 2 cloves of garlic. Heat a large skillet over medium-high heat and sear the lamb chops for 3-4 minutes per side for medium-rare.
- 5.To serve, divide the cooked buckwheat among four plates. Top with the roasted root vegetables and place the lamb chops alongside. Drizzle generously with the fresh herb sauce and serve immediately.
Nutrition Information
Why this recipe
This is a nutrient-dense, balanced meal, rich in high-quality protein from lamb and complex carbs from buckwheat. It's naturally gluten-free and packed with vitamins, minerals, and fiber from the root vegetables and fresh herbs.
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