Mediterranean-Inspired Persian Dinner for Paleo Diet: Aromatic Herb-Crusted Lamb Chops, Roasted Root Vegetables, and Wilted Greens

Allergens

None

Ingredients

• 4 lamb chops (1.5 inches thick) 2 cups mixed root vegetables (carrots, parsnips, turnips, and beets) 3 cups fresh greens (spinach, kale, or Swiss chard) 1/4 cup fresh herbs (rosemary, thyme, oregano) 2 tbsp olive oil 1 tbsp ground cumin 1 tbsp paprika Salt and pepper to taste 2 cloves garlic, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine the fresh herbs, cumin, paprika, salt, and pepper. Mix well.
3. Rub the lamb chops with minced garlic, then coat evenly with the herb mixture on both sides.
4. Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Sear the lamb chops for 2 minutes per side, until browned. Transfer the skillet to the preheated oven and cook for 10 15 minutes, or until desired doneness is reached.
5. Toss the root vegetables in a separate bowl with the remaining olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25 30 minutes, stirring occasionally, until tender.
6. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the greens and cook until wilted, about 2 3 minutes. Season with salt and pepper to taste.
7. Serve the lamb chops atop the roasted root vegetables, with wilted greens on the side.

Chef’s Insight

Ensure the herb mixture is well-mixed and evenly applied to the lamb chops for optimal flavor.

Notes

Use fresh herbs for the best flavor and aroma.