Lamb Chops with Roasted Zucchini & Mint
25 minLow FODMAPGluten-freeStovetopMuscle preservationSteady energyGut healthDairy-freeMediterraneanLow carbMenstrual phase
Servings:
2
·
Ingredients
- —Lamb chops — 4
- —Courgettes — 2
- —Olive oil — 2 tbsp
- —Dried rosemary — 2 sprig
- —Fresh mint
- —Lemon
- —Sea salt, pepper
Method
- 01Preheat your oven to 200°C. Slice the zucchini into rounds about 1cm thick, spread on a baking tray, drizzle with oil and season with salt. Roast for 18 minutes until soft and lightly golden at the edges.
- 02Heat a pan over high heat until just smoking — this is key for a good crust. Sear the chops for 3 minutes per side without moving them. Add a sprig of rosemary to the pan in the final minute.
- 03Arrange the zucchini on the plate, then place the chops on top. Scatter fresh mint leaves over everything and squeeze over some lemon juice — the acidity brightens the flavour of the lamb.
Why this works
Lamb is rich in CoQ10 and zinc, nutrients that support cardiovascular health and immune function. Zucchini adds potassium and easily digestible fibre.
Nutrition (per serving)
774
kcal
33g
protein
67.6g
fat
10.2g
carbs
2g
fiber
Always check product labels for allergens.