NUTRITION

SERVINGS

INGREDIENTS

6 ounces Lamb Loin Chops

100 grams Yukon Gold Potato

100 grams Carrots

70 grams Parsnips

1 teaspoon Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and chop the carrots and parsnips into uniform sticks, then toss with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the root vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, peel and cube the potato, then boil in a pot of salted water until fork-tender, about 12-15 minutes.

• 5

  Drain the potatoes and mash them thoroughly with one minced garlic clove and a tablespoon of the potato cooking water until smooth.

• 6

  Season the lamb chops with salt, pepper, the remaining minced garlic, and chopped fresh rosemary.

• 7

  Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the lamb chops for 3-4 minutes per side for medium-rare.

• 8

  Allow the lamb to rest for 5 minutes before serving alongside the garlic mashed potatoes and roasted root vegetables.