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Balsamic Grilled Lamb with Veggie Salad

Herby-flavored Lamb Chops served with chargrilled Veggies and topped with Feta Cheese.

369 Reviews

30

Cooking Time

2 People

Serving Size

Meat

Protein

1535

Calories

Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Chopping board | Knife | Peeler | Baking tray | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Chargrill the Veggies

Using the same cooking pan, drizzle with olive oil. Once hot, add the cherry tomatoes and cook for 2 minutes or until charred. Follow the same procedure with the halved lemon. Then, remove the roasted pumpkin from the oven.

14 g Garlic
10 g Rosemary Fresh
10 g Thyme
600 g Butternut Pumpkin
320 g Asparagus
240 g Red Onion
160 g Baby Rocket Leaves
60 g Feta Cheese
200 g Red Cherry Tomato
40 ml Balsamic Vinegar
800 g Lamb Chop
240 g Fresh Lemon

Allergens

Dairy

Step 1 : Prep the Ingredients

Peel and finely chop the garlic. Remove the thyme leaves from the stem and finely chop them. Peel and cut the pumpkin into small cubes. Peel and cut the red onion into quarters. Cut the hard bottom part off the asparagus, then slice the edible part diagonally in half. Cut the lemon in half and set aside.

Nutritional Information

Energy (kJ/kcal)    

1535

Protein (g)    

92

Carbohydrates (g)    

81

Fibers (g)    

21

Sugar

25

Fats (g)

108

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Lamb Chops

Season lamb chops with salt and pepper. In a pan, heat oil over medium-high, add the lamb chops and rosemary. Sear each side for 4-6 minutes until golden. Deglaze with balsamic vinegar for 10-20 seconds. Remove and set aside.

Step 2 : Roast the Pumpkin

Place the pumpkin on a baking tray. Add the thyme, garlic, and a drizzle of olive oil. Season with a pinch of salt and black pepper. Mix everything and roast in the oven for 20-25 minutes or until fork-tender.

Step 4 : Sauté the Veggies

Meanwhile, heat a second cooking pan with olive oil over medium heat. Add the quartered red onion and cook for 5 minutes. Then add the asparagus and cook on high heat until charred. Season with salt and black pepper.

Step 6 : Serve and Enjoy!

Place the washed rocket leaves on the serving plate. Add all the cooked vegetables. Top with the lamb chops and garnish with the crumbled feta cheese.

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