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Autumn Herb-Crusted Lamb with Roasted Parsnips and Brussels Sprouts
Autumn Herb-Crusted Lamb with Roasted Parsnips and Brussels Sprouts

Autumn Herb-Crusted Lamb with Roasted Parsnips and Brussels Sprouts
A hearty and flavorful lamb dish with seasonal vegetables.
Autumn Herb-Crusted Lamb with Roasted Parsnips and Brussels Sprouts

This meal provides a good balance of protein, carbs, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     lamb chop
  • 200
    g
     parsnip
  • 150
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Lamb with Roasted Parsnips and Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
  3. Rub the mixture over the lamb chops and let them marinate for at least 15 minutes.
  4. Peel and cut parsnips into wedges. Trim and halve the Brussels sprouts.
  5. Place parsnips and Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  6. Roast vegetables in the oven for 25-30 minutes until golden and tender.
  7. Heat a skillet over medium-high heat. Sear lamb chops for 3-4 minutes on each side until browned.
  8. Transfer lamb chops to the oven and roast for an additional 10 minutes for medium-rare.
  9. Serve lamb chops with roasted parsnips and Brussels sprouts.
Nutrition Per Serving 700 g Per 100g
Energy 515 kcal 74 kcal
Protein 50 g 7.1 g
Fibre 10 g 1.4 g
Salt 1 g 0.1 g
Sugar 8 g 1.1 g
Carbohydrates 40 g 5.7 g
Fat 30 g 4.3 g
  • 2
    item
     lamb chop
  • 200
    g
     parsnip
  • 150
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.

Rub the mixture over the lamb chops and let them marinate for at least 15 minutes.

Peel and cut parsnips into wedges. Trim and halve the Brussels sprouts.

Place parsnips and Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast vegetables in the oven for 25-30 minutes until golden and tender.

Heat a skillet over medium-high heat. Sear lamb chops for 3-4 minutes on each side until browned.

Transfer lamb chops to the oven and roast for an additional 10 minutes for medium-rare.

Serve lamb chops with roasted parsnips and Brussels sprouts.

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