Lamb Chops with Roasted Zucchini & Mint
25 minLow FODMAPSteady energyGluten-freeStovetopLow carbMuscle preservationEveryoneDairy-freeMediterraneanGut health
Servings:
2
·
Ingredients
- —4 Lamb chops, raw
- —2 Zucchini, raw
- —2 tbsp Olive oil
- —2 sprig Rosemary, dried
- —Mint, fresh (spearmint)
- —Lemon (juice, raw)
- —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 — both decline with age and matter for cardiac and reproductive health in men; zucchini adds potassium and easy fibre.
Nutrition (per serving)
774
kcal
33g
protein
67.6g
fat
10.2g
carbs