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Exotic Spiced Lamb Chops with Pomegranate Glaze and Roasted Root Vegetables
Exotic Spiced Lamb Chops with Pomegranate Glaze and Roasted Root Vegetables

Exotic Spiced Lamb Chops with Pomegranate Glaze and Roasted Root Vegetables
A flavorful lamb dish with a sweet and tangy pomegranate glaze, served with a medley of roasted root vegetables.
Exotic Spiced Lamb Chops with Pomegranate Glaze and Roasted Root Vegetables

To provide a balanced meal with high-quality protein, complex carbohydrates, and a variety of vegetables to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 200
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Lamb Chops with Pomegranate Glaze and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.
  3. Season lamb chops with salt, pepper, cumin, and coriander. Rub minced garlic over the chops.
  4. Heat olive oil in a skillet over medium-high heat. Sear lamb chops for 3 minutes on each side.
  5. Transfer lamb chops to a baking dish. Brush with pomegranate glaze and roast in the oven for 15 minutes.
  6. Cut carrots, parsnips, and sweet potatoes into even pieces. Toss with olive oil, salt, and pepper.
  7. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
  8. Serve lamb chops with roasted root vegetables drizzled with remaining pomegranate glaze.
Nutrition Per Serving 1000 g Per 100g
Energy 751 kcal 75 kcal
Protein 60 g 6.0 g
Fibre 12 g 1.2 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 85 g 8.5 g
Fat 35 g 3.5 g
  • 4
    item
     lamb chop
  • 200
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 3
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.

Season lamb chops with salt, pepper, cumin, and coriander. Rub minced garlic over the chops.

Heat olive oil in a skillet over medium-high heat. Sear lamb chops for 3 minutes on each side.

Transfer lamb chops to a baking dish. Brush with pomegranate glaze and roast in the oven for 15 minutes.

Cut carrots, parsnips, and sweet potatoes into even pieces. Toss with olive oil, salt, and pepper.

Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.

Serve lamb chops with roasted root vegetables drizzled with remaining pomegranate glaze.

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