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Herb-Crusted Lamb with Roasted Root Vegetables
Herb-Crusted Lamb with Roasted Root Vegetables

Herb-Crusted Lamb with Roasted Root Vegetables
A savory lamb dish paired with seasonal roasted root vegetables.
Herb-Crusted Lamb with Roasted Root Vegetables

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 500
    g
     lamb loin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 200
    g
     brussels sprout
  • 1
    tbsp
     honey
  • 2
    tbsp
     balsamic vinegar
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 60 minutes
Herb-Crusted Lamb with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the lamb loin with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Place the lamb in a roasting pan and roast for about 25-30 minutes or until desired doneness.
  4. Peel and chop the carrots, parsnips, and sweet potatoes into even pieces.
  5. Toss the vegetables with olive oil, honey, balsamic vinegar, salt, and pepper.
  6. Spread the vegetables on a baking sheet and roast for about 30-35 minutes until tender.
  7. Trim and halve the brussels sprouts, toss with olive oil, salt, and pepper.
  8. Add the brussels sprouts to the baking sheet for the last 15 minutes of roasting.
  9. Let the lamb rest for 10 minutes before slicing.
  10. Serve the sliced lamb with roasted vegetables.
Nutrition Per Serving 1500 g Per 100g
Energy 2200 kcal 147 kcal
Protein 150 g 10.0 g
Fibre 30 g 2.0 g
Salt 2 g 0.1 g
Sugar 20 g 1.3 g
Carbohydrates 180 g 12.0 g
Fat 120 g 8.0 g
  • 500
    g
     lamb loin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 200
    g
     brussels sprout
  • 1
    tbsp
     honey
  • 2
    tbsp
     balsamic vinegar
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Rub the lamb loin with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

Place the lamb in a roasting pan and roast for about 25-30 minutes or until desired doneness.

Peel and chop the carrots, parsnips, and sweet potatoes into even pieces.

Toss the vegetables with olive oil, honey, balsamic vinegar, salt, and pepper.

Spread the vegetables on a baking sheet and roast for about 30-35 minutes until tender.

Trim and halve the brussels sprouts, toss with olive oil, salt, and pepper.

Add the brussels sprouts to the baking sheet for the last 15 minutes of roasting.

Let the lamb rest for 10 minutes before slicing.

Serve the sliced lamb with roasted vegetables.

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