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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

Fire & Thyme

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.

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Ingredients

Lamb

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8 Quality Mark lamb loin chops

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2-3 sprigs fresh rosemary

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A pinch of salt

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A pinch of black pepper

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A glug of olive oil

Roasted vegetable salad

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4 kūmara

peeled and chopped into chunks

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1 head broccoli

divided into florets

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1 red onion

chopped

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1 red capsicum

seeds removed and chopped

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1/4 cup pine nuts

lightly toasted

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1/4 cup cranberries

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100g feta cheese

crumbled

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A pinch of salt

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A pinch of black pepper

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A glug of olive oil

Garlic aioli dressing

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1/4 cup garlic aioli

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2 Tbsp lemon juice

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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.

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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.

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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