Roast Rosemary and Lemon-Crusted Lamb with Sautéeed Vegetables and Red Pepper Sauce

Seared lamb chump crusted with rosemary and lemon, served alongside sautéed root vegetables and a smooth red pepper sauce.

Healthy Dinner Quick Lamb High Protein Gluten Free

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

28.1g

per serving

28.1 g total

Fat

54.2g

per serving

54.2 g total

Protein

45.8g

per serving

45.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Balsamic Vinegar

drizzled to taste

Fruits

0.5

piece

Lemon

peeled and flesh chopped

Liquids

Chicken Stock

hot

Meat

200

Lamb Chump

fat removed

NutsSeeds

tsp

Sea Salt

for the crust

sprig

Rosemary

leaves picked and chopped

clove

Garlic

chopped

tbsp

Chive

freshly chopped

OilsFats

Olive Oil

divided use for lamb

Olive Oil

for the sauce

Vegetable Oil

for sautéing

Vegetables

0.5

piece

Red Pepper

chopped

0.25

piece

Fennel

sliced

piece

New Potatoes

sliced

0.5

piece

Carrot

peeled and diced

Method

Cook the red pepper and garlic in oil for 2-3 minutes, add chicken stock, simmer, and blend smooth.

Spread the lemon mixture over the lamb and griddle for 3-4 minutes per side until pink in the middle.

Sauté fennel, potatoes, and carrot in oil for 5 minutes, then finish with balsamic vinegar and chives.

Blend lemon flesh, sea salt, rosemary, and some olive oil in a food processor until combined.

Slice the lamb and serve over the vegetables with the red pepper sauce poured on top.