One-Pan Lamb Chops with Eggplant, Iceberg Lettuce and Parsnip
- Adobo sauce239 ml143 kcal
- Asafoetida4 g12 kcal
- Eggplant2 piece225 kcal
- Flaxseed oil38 ml336 kcal
- Fresh bay leaf2 piece2 kcal
- Iceberg lettuce1 head70 kcal
- Lamb chops230 g713 kcal
- Lasagne sheets198 g735 kcal
- Lovage1 bunch11 kcal
- Parsnip1 piece98 kcal
- Saffron8 g25 kcal
- Salt2 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Alpine-inspired comfort food: tender lamb chops paired with eggplant, iceberg lettuce and parsnip and lasagne sheets, finished with lovage and fresh bay leaf and a hit of saffron and asafoetida. 1. Pat the lamb chops dry and season with salt, saffron and asafoetida. 2. Heat flaxseed oil in a heavy pan and braise the lamb chops until it develops a deep golden crust, about 19 minutes. 3. Add eggplant, iceberg lettuce and parsnip to the pan and cook until just tender, stirring in lovage and fresh bay leaf for fragrance. 4. Cook the lasagne sheets separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.