MediterraneanGluten-freeDairy-freeDinnerZinc
Lamb Chops with Roasted Vegetables
Pan-seared lamb chops with a side of roasted zucchini, bell pepper, and onion.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 2(180g)lamb chops
- 1/2(90g)zucchini, sliced
- 1/2(75g)bell pepper, sliced
- 1/4(40g)onion, sliced
- 1tbsp (14g)extra-virgin olive oil
- 1sprigrosemary
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat the oven to 220°C (425°F). Toss the vegetables with half the olive oil, salt, and pepper, and roast 18 minutes.
- 02
Pat the lamb dry. Heat the remaining oil with the rosemary in a skillet over medium-high heat. Sear the lamb 3-4 minutes per side for medium.
- 03
Rest the lamb 2 minutes, then plate with the vegetables.
Nutrition (per serving)
- Calories
- 600kcal
- Protein
- 35g
- Carbs
- 18g
- Fat
- 42g
- Fiber
- 5g
- Selenium
- 30mcg
- Zinc
- 6mg
- Iron
- 3mg
- B12
- 3.5mcg
- Iodine
- 6mcg
- Sodium
- 410mg
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