Garlic and Rosemary Roasted Lamb with Creamed Lentils

Pan-seared lamb chops served over a rich bed of creamed Puy lentils with parmesan, lemon, and fresh rosemary.

Dinner Quick Lamb High Protein Lentils

Estimated Nutrition

Calories

1845.2

kcal / serving

1845.2 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

150.8g

per serving

150.8 g total

Protein

105.4g

per serving

105.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Parmesan

grated

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

100

Puy Lentils

Meat

piece

Lamb Chops

NutsSeeds

clove

Garlic

crushed

Salt

to taste

Black Pepper

freshly ground, to taste

bulb

Garlic

sliced in half through the middle

sprig

Rosemary

fresh

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely sliced

Method

Boil lentils in salted water for 15 minutes until tender and drain.

Fry the onion in butter for five minutes until soft.

Add crushed garlic and fry for one additional minute.

Stir in double cream and simmer until the sauce thickens.

Combine cream mixture with lentils, parmesan, and lemon juice then season.

Rub lamb chops with olive oil and season with salt and pepper.

Griddle the chops with garlic and rosemary for five minutes per side then rest.

Serve the lamb chops on top of the creamed lentils.