Cauliflower Salad & Lamb Chops
This robust and meal will keep you full with plenty of bioavailable protein from the lamb chops along with a bright and tasty side salad that rounds out the taste and nutrient profile.
Lamb chops provide about half the energy and the majority of the protein along with plenty of niacin, B12, choline, selenium and zinc. The cauliflower boosts that vitamin C, folate and potassium while the pumpkin and sunflower seeds fill in the copper, iron, magnesium, manganese and phosphorus.
One serve provides 775 calories, 65 g protein, 10 g fat and 51 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 16 trimmed lamb chops (4 each person)
Tip: Cut the cauliflower into florets then use a cheese grater and grate into a rice-like consistency.
- 400 g cauliflower, riced
- 1/2 cup (approx. 30 g) sunflower seeds
- 1/2 cup (approx. 30 g) pumpkin seeds
- Quarter a small red onion, finely diced
- 15 cherry tomatoes, quartered
- A handful of each fresh mint and basil, chopped
- 4 tbsp olive oil;
- Zest and juice from 1 lemon;
- Salt and pepper
- In a large bowl combine all the salad and dressing ingredients toss well and set aside.
- Heat a fry pan (or griddle pan if you have one) to a high heat. Cook the lamb chops in batches.
- Place the lamb chops on their edges first to crisp up and render any fat, about 2 – 3 minutes, then cook on each side for about 2 – 3 minutes.
- Rest the lamb chops for 5 minutes, sprinkle with salt and pepper.
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