Lamb Chops With Roasted Carrots
A wholesome culinary experience with our Healthy Lamb Chops paired with Roasted Carrots. This delightful dish brings together high-quality ingredients for a flavorful and satisfying meal. This easy-to-make dish brings together the richness of lamb and the sweetness of roasted carrots, creating a satisfying and nourishing meal for any occasion.
2
Serving size
30
Lamb
Detox
Low-Carb
Ingredients
For Lamb:
Fresh:
4 lamb chops
½ cup bone broth (chicken or beef)
Juice from one lemon
1 shallot, roughly chopped
6-7 garlic cloves, roughly chopped
3 tablespoons parsley, roughly chopped
1 tablespoon fresh thyme, roughly chopped
2 rosemary sprigs, roughly chopped
6 mint leaves, roughly chopped
2 sprigs dill, roughly chopped
Staple:
1 tablespoon avocado oil
2-3 tablespoons of ghee
2-3 tablespoons grass-fed butter
1 teaspoon allspice
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
For Carrots:
Fresh:
1 bunch whole carrots, about 1 pound
Staple:
1 tablespoon avocado oil
1 teaspoon raw, unfiltered honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Preheat your oven to 425°F.
- Place whole carrots on a baking sheet, optionally lined with unbleached parchment paper for easy cleanup.
- Drizzle the carrots with avocado oil, honey, coriander, cumin, salt, and pepper. Ensure even distribution on the baking sheet and roast for 20 to 25 minutes, or until the carrots achieve a tender texture.
- For the lamb chops marinade, blend rosemary, mint, dill, thyme, parsley, avocado oil, shallot, garlic cloves, lemon juice, allspice, salt, and pepper until it forms a paste-like consistency.
- Coat the lamb chops with the herb marinade and let them sit for 5 minutes (or marinate in the refrigerator overnight for enhanced flavor).
- Heat ghee in a skillet over medium-high heat. Once melted, sear the lamb chops for 2 to 3 minutes on each side, adjusting for your preferred level of doneness. Remove the lamb chops from heat and let them rest for 5 minutes.
- In the same skillet, create a pan sauce by reducing the heat to medium and adding bone broth and butter. Stir for 2 to 3 minutes, scraping the bottom of the pan to get off the brown bits. If needed, use arrowroot powder to thicken the sauce.
- Take the roasted carrots out of the oven and slice them in half lengthwise.
- Serve the lamb chops with the drizzled pan sauce, accompanied by the roasted carrots.
Total Macros:
Calories: 567.25
Protein: 29g
Carbs: 18.75g
Fat: 43.5g
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