Seared Lamb with Rosemary Root Vegetables & Lentil Salad

27 Eki 2025

Seared Lamb with Rosemary Root Vegetables & Lentil Salad

A sophisticated yet simple gluten-free meal featuring tender seared lamb, sweet roasted root vegetables, and an earthy puy lentil salad with a zesty lemon dressing.

This dish strikes the perfect balance between rustic comfort and elegant dining. The **seared lamb** adds richness, while the **rosemary-roasted vegetables** bring out natural sweetness and depth of flavor.

Paired with a **warm lentil salad**, this recipe offers a wholesome, protein-packed, and gluten-free option that feels indulgent yet nourishing. It’s ideal for a relaxed weekend dinner or when you want to impress guests with minimal fuss.

Let’s dive into this beautifully balanced meal — full of color, texture, and earthy sophistication.

Ingredients

2 lamb loin chops (approx. 125g each)
100g dry puy lentils
150g carrots
100g parsnip
1 red onion
2 cloves garlic
1 sprig fresh rosemary
A few sprigs fresh thyme
30ml extra virgin olive oil, divided
1 lemon
450ml vegetable broth or water
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. Peel and chop the carrots and parsnip into bite-sized pieces and cut the onion into wedges. Toss with 15ml olive oil, the rosemary sprig, salt, and pepper on a baking tray.
Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges.
While the vegetables roast, rinse the lentils. In a medium saucepan, combine lentils with 450ml of vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.
Pat the lamb chops dry and season generously with salt, pepper, and finely chopped thyme. Mince one clove of garlic and rub it onto the lamb.
Heat 10ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare. Remove from the skillet and let it rest for 5 minutes.
To make the dressing, whisk together the remaining 5ml olive oil, the juice of half a lemon, and one minced garlic clove in a large bowl. Season with salt and pepper.
Add the warm roasted vegetables and cooked lentils to the bowl with the dressing and toss to combine.
Divide the lentil and vegetable salad between two plates. Place a rested lamb chop on top of each, and serve immediately with a lemon wedge.

Tips & Substitutions

Vegetarian option: Swap lamb for grilled halloumi or roasted portobello mushrooms for a hearty meat-free alternative.
Flavor twist: Add a spoonful of Dijon mustard to the dressing for extra tang and depth.
Make-ahead tip: Cook the lentils and roast the vegetables in advance. Reheat gently before serving for a quick weeknight meal.