Low-Carb Lunch

Lamb Chops with Herb Crust

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Lamb Chops with Herb Crust
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Tender rack of lamb with fresh herbs on a bed of colourful vegetables - the perfect dish for low-carb fans! In addition, the lamb not only has plenty of protein, but also zinc. The trace element helps the immune cells to fulfil their tasks and provides for beautiful skin and hair.

Less, but better: this is the best way to go in terms of meat consumption. So ideally buy meat from grazing or walking lamb or from an organic farm. This is not only more appropriate to the species, but also healthier. Because grass feed means that this meat contains more anti-inflammatory omega-3 fatty acids and less inflammation-promoting omega-6 fatty acids.

Ingredients

for
4
For the chops
2 Rack of lamb (ready to cook, each about 400 grams)
Crust
4 sprigs parsley
3 sprigs thyme
2 sprigs rosemary
3 garlic cloves
4 slices Toast
60 grams butter
In addition
olive oil
½ lemon (zested)
salt
freshly ground peppers
For the vegetables
3 carrots
2 scallions
3 small Bok Choy
150 grams Green beans
250 grams Broccoli
2 tablespoons butter
100 grams cream cheese
50 milliliters Whipped cream
How healthy are the main ingredients?
BroccoliGreen beanscream cheeseWhipped creamparsleythyme

Preparation steps

1.

For the chops: rinse meat, pat dry and score fat layer crosswise.

2.

Rinse herbs, shake dry, chop and mix. Peel garlic. Place bread, butter, herbs and two garlic cloves into a blender and puree until smooth. Refrigerate, covered.

3.

Preheat oven to 220 ° C De upper and lower heat.

4.

Rub meat with olive oil, season with lemon zest, salt and pepper. Heat a little oil in a pan and brown meat on all sides. Roll out herbal paste between two sheets of plastic wrap thinly and spread onto meat. Place in a baking dish and roast in preheated oven at 220°C (approximately 425°F) for about 15 minutes.  

5.

For the vegetables: rinse and dry all vegetables. Peel and slice carrots. Cut scallions into 1 cm (approximately 1/2 inch) long pieces. Cut bok choy into thirds lengthwise. Blanch beans in boiling salted water  for about 6 minutes and add broccoli in the last 2-3 minutes. Drain and rinse in cold water, drain again. 

6.

Heat butter in a pan and saute vegetables just before serving until warmed. Whisk cream cheese with cream until smooth and season with salt and pepper. Toss vegetables with the mixture. 

7.

Remove lamb from hte oven and cut into serving portions. Arrange meat and vegetables on plates and serve. 

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