Seared lamb loin chops with roasted vegetable salad and garlic dressing
Classic lamb and roasted vegetables for a simple dinner
4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Fire & Thyme
This quick and tasty lamb dish brings all the flavours of a traditional Sunday roast to the table, with the flavourful roasted vegetable salad a delicious alternative to the usual roasted vegetables. The creamy dressing adds a beautiful garlic and lemon hit to the salad, and is also great drizzled over the seared rosemary lamb.
Rate this recipe
Share
Ingredients
Lamb
8 Quality Mark lamb loin chops
i
2-3 sprigs fresh rosemary
A pinch of salt
A pinch of black pepper
A glug of olive oil
Roasted vegetable salad
4 kūmara
peeled and chopped into chunks
1 head broccoli
divided into florets
1 red onion
chopped
1 red capsicum
seeds removed and chopped
1/4 cup pine nuts
lightly toasted
1/4 cup cranberries
100g feta cheese
crumbled
A pinch of salt
A pinch of black pepper
A glug of olive oil
Garlic aioli dressing
1/4 cup garlic aioli
2 Tbsp lemon juice
1 Tbsp finely chopped parsley
Method
To Roast Vegetables
To Make Dressing
To Sear Lamb
1
Preheat oven to 180°C.
2
Add prepared kumara into large baking tray, drizzle with olive oil and season with salt and pepper.
3
Toss to combine, then roast for 10 minutes, before turning, then roasting for another 10 minutes.
Start Timer
4
Add the broccoli, red onion and capsicum to the dish and roast a further 10-20 minutes until the red onion and capsicum is cooked, and the broccoli slightly crispy.
Start Timer
5
Combine the roasted vegetables in a serving bowl or dish, add the toasted pine nuts, dried cranberries and crumbled feta and stir gently to combine.
Nutrition Information per Serving (525g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2423kJ (579 kcal)
Protein
33g
Total Fat
27g
Saturated Fat
8g
Carbs
45g
Dietary Fibre
9.7g
Sodium
686mg
Iron
5.3mg
Zinc
4.7mg
Vitamin B12
1.7µg
