Check the Nutrition Facts here
Craving for meat? The real stuff? Whether its lamb or beef, indulge in your cravings by ensuring you cover the veggies as well and if necessary add sauces but low calorie ones! This meal doesn't take long and you will receive a healthy portion of proteins. A great reward after working so hard the whole week!
Servings 2
Time 35 min
Ingredients
6 lamb chops (1 rib per chop)
2 cups frozen kale
1 medium sized sweet potato
1 clove crushed garlic
2 tbsp Greek Yoghurt
1 tsp coconut oil
ground black pepper
sea salt
Chimichurri sauce:
1/2 cup parsley finely chopped
4 cloves garlic finely chopped
1/2 spanish pepper
2 apple cider vinegar
1 tbsp lime juice
1/2 cup olive oil
ground black pepper and sea salt to taste
Instructions
Make the chimichurri sauce by combining all ingredients and mix well in a bowl. Taste and adjust flavour with salt and pepper. You can make the sauce between 24-48 before and store in fridge.
Peel the sweet potato and cut in three pieces and put to cook in boiling water. Add the frozen kale after 4 minutes. Season the lamb chops with salt and pepper and heat a sauté pan. Add the coconut oil and place the chops in the sauté pan and cook for 8 to 10 minutes (depending on their thickness), turning every minute or two, until coloured on both sides.
Drain the water out of the potato and kale and mash with greek yoghurt and crushed garlic. Add salt and pepper to taste. Serve the potato with 3 chops per serving on the side and pour some chimichurri sauce over the chops. Enjoy this fulfilling meal!
Time 35 min
Ingredients
6 lamb chops (1 rib per chop)
2 cups frozen kale
1 medium sized sweet potato
1 clove crushed garlic
2 tbsp Greek Yoghurt
1 tsp coconut oil
ground black pepper
sea salt
Chimichurri sauce:
1/2 cup parsley finely chopped
4 cloves garlic finely chopped
1/2 spanish pepper
2 apple cider vinegar
1 tbsp lime juice
1/2 cup olive oil
ground black pepper and sea salt to taste
Instructions
Make the chimichurri sauce by combining all ingredients and mix well in a bowl. Taste and adjust flavour with salt and pepper. You can make the sauce between 24-48 before and store in fridge.
Peel the sweet potato and cut in three pieces and put to cook in boiling water. Add the frozen kale after 4 minutes. Season the lamb chops with salt and pepper and heat a sauté pan. Add the coconut oil and place the chops in the sauté pan and cook for 8 to 10 minutes (depending on their thickness), turning every minute or two, until coloured on both sides.
Drain the water out of the potato and kale and mash with greek yoghurt and crushed garlic. Add salt and pepper to taste. Serve the potato with 3 chops per serving on the side and pour some chimichurri sauce over the chops. Enjoy this fulfilling meal!