Grilled lamb chops on carrot purée with roasted garlic
This is a great mid-week supper that only uses a handful of ingredients and is very simple to prepare, yet deliciously satisfying. The carrot purée can be used as a side in many other dishes. The beta-carotene that carrots are incredibly rich in can slow down signs of ageing as it acts as an antioxidant and protects against cell damage. It’s then converted to vitamin A in the liver and there it also assists with flushing toxins out of the body.
486 calories | 26g fat | 10g saturates | 9g carbs | 8g sugar | 0.6g salt | 51g protein | 5g fibre
Serves: 4
INGREDIENTS
600g carrots, peeled and roughly chopped 12 lamb chops or cutlets (about 110g each), trimmed of fat 2 garlic cloves, thinly sliced 4 sprigs fresh rosemary, cut into thirds 2 tbsp olive oil Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C. Place the carrots in a saucepan of boiling water and cook for 20–25 minutes until soft.
Meanwhile, using a sharp knife, cut a few incisions in the lamb and slide in a few garlic slivers and a sprig of rosemary in each chop.
Place on a foil-lined baking tray and roast in the oven for 10–12 minutes (depending on size).
Drain the carrots, transfer to a food processor and add the olive oil. Season with salt and pepper to taste and whiz to a purée.
Serve the lamb with the carrot purée and garnish with some fresh rosemary. Recipes taken from Paleo Monday to Friday, Kyle Books, £14.99