Lamb Chops in Orange and Blueberry Sauce

with Roasted Parsnips

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Low-Carb
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Low-Carb
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Instructions

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1 Roast parsnips

Preheat the oven to 225°C. Brush parsnips carefully (no need to peel). Cut in half lenghtwise. Arrange on an oven casserole, cut side up. Coat with olive oil and season with salt and pepper. Roast in the oven for 20–25 minutes until nicely roasted and softened.

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2 Prep sauce ingredients

Peel and slice shallots. Separate rosemary sprigs from the stem. Wash orange carefully. With a peeler, cut a few big pieces of the zest. Juice oranges.

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3 Fry lamb chops

Cut lamb rack to individual chops. Heat a pan over high heat. Add butter and reduce the heat to medium high. Add lamb chops (in batches) and fry about 1,5 minutes on both sides. Add a bit of oil, if needed. Season with salt and pepper. Set aside.

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4 Make sauce

Without washing the pan, add a bit of oil and fry shallots and rosemary for 3 minutes. Add the orange peel slices, 100/150/200 ml of orange juice, rinsed blueberries, vinegar and honey. Bring to a boil and simmer for about 5 minutes until the sauce has reduced and thickened a bit. Season with a little bit of salt and pepper.

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5 Add lamb chops

Add the lamb chops to the sauce and cook for about 2 more minutes. Take off stove. Divide the roasted parsnips, lamb chops and sauce to plates, and serve.

Tips for fussy eaters

Roast a few potatoes in the oven as a side.

Pro tip

Rub the lamb chops with a generous amount of salt and black pepper!

An exciting dish with a combination of sweet and salty.

Cooking Time: 30 min

Cals 723 · Prot 47 · Carbs 50 · Fat 38.2

Ingredients

Number of people

Chops

Rack of lamb 1 Pieces
Salted butter 10 Grams
Salt 1 Tsp
Black pepper 0.75 Tsp

Sauce

Shallots 1 Pieces
Fresh rosemary 5 Grams
Orange 1 Pieces
Olive oil 1 Tbsp
Fresh blueberries 120 Grams
Red vinegar 15 ML
Honey 10 Grams
Salt 0.25 Tsp
Black pepper 0.25 Tsp

Side

Parsnip 2 Pieces
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

An exciting dish with a combination of sweet and salty.

Cooking Time: 30 min

Cals 723 · Prot 47 · Carbs 50 · Fat 38.2

Instructions

photo

1 Roast parsnips

Preheat the oven to 225°C. Brush parsnips carefully (no need to peel). Cut in half lenghtwise. Arrange on an oven casserole, cut side up. Coat with olive oil and season with salt and pepper. Roast in the oven for 20–25 minutes until nicely roasted and softened.

photo

2 Prep sauce ingredients

Peel and slice shallots. Separate rosemary sprigs from the stem. Wash orange carefully. With a peeler, cut a few big pieces of the zest. Juice oranges.

photo

3 Fry lamb chops

Cut lamb rack to individual chops. Heat a pan over high heat. Add butter and reduce the heat to medium high. Add lamb chops (in batches) and fry about 1,5 minutes on both sides. Add a bit of oil, if needed. Season with salt and pepper. Set aside.

photo

4 Make sauce

Without washing the pan, add a bit of oil and fry shallots and rosemary for 3 minutes. Add the orange peel slices, 100/150/200 ml of orange juice, rinsed blueberries, vinegar and honey. Bring to a boil and simmer for about 5 minutes until the sauce has reduced and thickened a bit. Season with a little bit of salt and pepper.

photo

5 Add lamb chops

Add the lamb chops to the sauce and cook for about 2 more minutes. Take off stove. Divide the roasted parsnips, lamb chops and sauce to plates, and serve.

Tips for fussy eaters

Roast a few potatoes in the oven as a side.

Pro tip

Rub the lamb chops with a generous amount of salt and black pepper!

Ingredients

Number of people

Chops

Rack of lamb 1 Pieces
Salted butter 10 Grams
Salt 1 Tsp
Black pepper 0.75 Tsp

Sauce

Shallots 1 Pieces
Fresh rosemary 5 Grams
Orange 1 Pieces
Olive oil 1 Tbsp
Fresh blueberries 120 Grams
Red vinegar 15 ML
Honey 10 Grams
Salt 0.25 Tsp
Black pepper 0.25 Tsp

Side

Parsnip 2 Pieces
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
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