Tender, pan-seared lamb chops served over a hearty and nutritious warm salad of Puy lentils and roasted root vegetables, all brought together with a fresh mint-yogurt sauce. A perfect flexitarian meal balancing rich flavors with wholesome ingredients.
Malzemeler
- 200g lamb loin chops (2 x 100g)
- 100g Puy lentils
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 small red onion, thinly sliced
- 100g plain Greek yogurt
- 1 lemon
- 1 small bunch fresh mint
- 2 cloves garlic
- 30ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. On a baking tray, toss the diced carrot and parsnip with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
- 2.While the vegetables roast, rinse the Puy lentils. Place them in a small saucepan, cover with water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain well.
- 3.Prepare the sauce by finely chopping the fresh mint and one clove of garlic. In a small bowl, combine them with the Greek yogurt, the juice of half a lemon, and a pinch of salt. Mix well.
- 4.Pat the lamb chops dry and season both sides with cumin, coriander, salt, and pepper.
- 5.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare. Remove from the pan and let them rest for 5 minutes.
- 6.In a large bowl, combine the warm roasted vegetables, cooked lentils, and thinly sliced red onion. Drizzle with the juice from the remaining lemon half and toss gently.
- 7.To serve, divide the warm lentil and vegetable salad between two plates. Top with the sliced lamb and finish with a generous dollop of the mint-yogurt sauce.
Besin Bilgileri
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This recipe offers a fantastic balance of macronutrients. High-quality protein from lean lamb and plant-based protein from lentils supports muscle maintenance, while fiber-rich root vegetables and lentils promote digestive health and sustained energy.
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