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Herb-Crusted Lamb Chops with Roasted Beetroot and Carrot
Herb-Crusted Lamb Chops with Roasted Beetroot and Carrot

Herb-Crusted Lamb Chops with Roasted Beetroot and Carrot
A savory dish featuring tender lamb chops with a herb crust, complemented by roasted seasonal vegetables.
Herb-Crusted Lamb Chops with Roasted Beetroot and Carrot

This meal provides a good balance of protein and carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 200
    g
     beetroot
  • 150
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Lamb Chops with Roasted Beetroot and Carrot
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot and carrot into wedges.
  3. Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  4. Roast in the oven for 25-30 minutes until tender.
  5. Meanwhile, mix rosemary, thyme, minced garlic, salt, and pepper in a bowl.
  6. Rub the lamb chops with the herb mixture.
  7. Heat the remaining olive oil in a pan over medium-high heat.
  8. Sear the lamb chops for 3-4 minutes on each side until golden brown.
  9. Transfer the lamb chops to the oven for an additional 5-7 minutes for medium-rare.
  10. Serve the lamb chops with roasted beetroot and carrot.
Nutrition Per Serving 800 g Per 100g
Energy 750 kcal 94 kcal
Protein 60 g 7.5 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 30 g 3.8 g
Fat 50 g 6.3 g
  • 4
    item
     lamb chop
  • 200
    g
     beetroot
  • 150
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot and carrot into wedges.

Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.

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

Meanwhile, mix rosemary, thyme, minced garlic, salt, and pepper in a bowl.

Rub the lamb chops with the herb mixture.

Heat the remaining olive oil in a pan over medium-high heat.

Sear the lamb chops for 3-4 minutes on each side until golden brown.

Transfer the lamb chops to the oven for an additional 5-7 minutes for medium-rare.

Serve the lamb chops with roasted beetroot and carrot.

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