A nourishing and elegant Paleo meal featuring tender lamb leg steaks perfectly seared with herbs, served over a creamy, low-carb celeriac-parsnip purée and a side of roasted Brussels sprouts.
Malzemeler
- 2 lamb leg steaks (approx. 150g each)
- 300g celeriac
- 200g parsnips
- 300g Brussels sprouts
- 3 cloves garlic
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 30ml (2 tbsp) olive oil, divided
- Salt and freshly ground black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. Trim and halve the Brussels sprouts. On a baking tray, toss them with 15ml (1 tbsp) olive oil, one minced garlic clove, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
- 2.While the sprouts roast, peel and roughly chop the celeriac and parsnips. Place them in a saucepan, cover with salted water, and boil for 15-20 minutes until fork-tender.
- 3.Drain the cooked celeriac and parsnips thoroughly. Return them to the pot and mash until smooth, or use a blender for a creamier texture. Season with salt and pepper and keep warm.
- 4.Pat the lamb steaks dry with a paper towel and season both sides with salt and pepper. Finely chop the remaining two garlic cloves, rosemary, and thyme leaves.
- 5.Heat the remaining 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Add the lamb steaks and scatter the chopped herbs and garlic into the pan. Sear for 3-4 minutes per side for medium-rare.
- 6.Let the lamb rest for 5 minutes before serving. Plate the celeriac-parsnip purée, top with a rested lamb steak, and serve the roasted Brussels sprouts on the side.
Besin Bilgileri
Bu tarifi neden seçmelisin
This balanced, Paleo-friendly recipe provides high-quality protein from lean lamb for muscle support. The grain-free purée offers a fiber and vitamin-rich alternative to potatoes, promoting gut health and satiety, making it a nutritious meal.
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