Tender lamb loin crusted with fresh rosemary and thyme, served alongside a colorful medley of roasted sweet potatoes, carrots, and parsnips. A sophisticated yet simple high-protein meal perfect for a nutritious dinner.
Malzemeler
- 2 lamb loin medallions (approx. 250g total)
- 1 large sweet potato (approx. 300g)
- 2 medium carrots (approx. 200g)
- 1 large parsnip (approx. 150g)
- 3 cloves garlic
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 30ml olive oil
- 1 lemon
- Salt to taste
- Black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C (400°F).
- 2.Chop the sweet potato, carrots, and parsnip into uniform, bite-sized chunks. Mince two cloves of garlic.
- 3.On a large baking sheet, toss the chopped vegetables with 15ml of olive oil, the minced garlic, salt, and pepper. Spread into a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
- 4.While the vegetables roast, pat the lamb medallions dry with a paper towel. Finely chop the remaining garlic clove, rosemary, and thyme. In a small bowl, mix the herbs and garlic, then press the mixture firmly onto both sides of the lamb medallions. Season generously with salt and pepper.
- 5.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Carefully place the lamb in the hot pan and sear for 3-4 minutes per side for a medium-rare finish. Adjust cooking time for your desired doneness.
- 6.Remove the lamb from the pan and let it rest on a cutting board for 5 minutes. Serve the lamb whole or sliced, alongside the roasted root vegetables. Squeeze fresh lemon juice over the entire dish before serving.
Besin Bilgileri
Bu tarifi neden seçmelisin
This dish provides high-quality protein from lamb for muscle repair and satiety. Root vegetables offer complex carbohydrates for sustained energy, plus ample fiber, vitamins, and minerals. A perfectly balanced and nutritious meal.
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