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Seared Lamb Chops with Ratatouille and Couscous
Seared Lamb Chops with Ratatouille and Couscous

Seared Lamb Chops with Ratatouille and Couscous
A balanced meal featuring tender lamb chops, seasonal ratatouille, and fluffy couscous.
Seared Lamb Chops with Ratatouille and Couscous

Provides a balanced intake of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     lamb chop
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     couscous
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Lamb Chops with Ratatouille and Couscous
Instructions:
  1. Season lamb chops with salt, black pepper, thyme, and rosemary.
  2. Heat olive oil in a pan over medium-high heat.
  3. Sear lamb chops for about 3-4 minutes on each side until browned and cooked to desired doneness.
  4. Remove lamb chops from the pan and let them rest.
  5. In the same pan, add chopped onion and garlic; sauté until translucent.
  6. Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan.
  7. Cook vegetables until tender, about 10-15 minutes.
  8. Meanwhile, prepare couscous according to package instructions.
  9. Serve lamb chops with ratatouille and couscous on the side.
Nutrition Per Serving 800 g Per 100g
Energy 1000 kcal 125 kcal
Protein 60 g 7.5 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 50 g 6.3 g
  • 2
    item
     lamb chop
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     couscous
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Season lamb chops with salt, black pepper, thyme, and rosemary.

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

Sear lamb chops for about 3-4 minutes on each side until browned and cooked to desired doneness.

Remove lamb chops from the pan and let them rest.

In the same pan, add chopped onion and garlic; sauté until translucent.

Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan.

Cook vegetables until tender, about 10-15 minutes.

Meanwhile, prepare couscous according to package instructions.

Serve lamb chops with ratatouille and couscous on the side.

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