Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

Savor the delicate flavors of pan-seared lamb, crusted with aromatic herbs, perfectly complemented by a colorful medley of roasted Mediterranean vegetables. This dish offers a balanced and satisfying meal with a dynamic mix of textures and scents, ideal for a wholesome dinner experience.

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NUTRITION

413kcal
Protein
45.2g
Fat
29g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Loin Chop

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Season the lamb with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

    Heat a skillet over medium-high heat with a teaspoon of olive oil. Once hot, add the lamb and sear for about 3-4 minutes per side, depending on thickness, until a crust forms and the internal temperature reaches your preference.

  • 3

    While the lamb cooks, preheat your oven to 400°F. Toss the sliced zucchini, red bell pepper, red onion, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Allow the lamb to rest for a few minutes, then slice against the grain.

  • 6

    Plate the lamb alongside the roasted Mediterranean vegetables. Garnish with extra fresh rosemary or thyme if desired and serve immediately.

Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Lamb with Roasted Mediterranean Vegetables

Savor the delicate flavors of pan-seared lamb, crusted with aromatic herbs, perfectly complemented by a colorful medley of roasted Mediterranean vegetables. This dish offers a balanced and satisfying meal with a dynamic mix of textures and scents, ideal for a wholesome dinner experience.

NUTRITION

413kcal
Protein
45.2g
Fat
29g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Loin Chop

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Season the lamb with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 2

    Heat a skillet over medium-high heat with a teaspoon of olive oil. Once hot, add the lamb and sear for about 3-4 minutes per side, depending on thickness, until a crust forms and the internal temperature reaches your preference.

  • 3

    While the lamb cooks, preheat your oven to 400°F. Toss the sliced zucchini, red bell pepper, red onion, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Allow the lamb to rest for a few minutes, then slice against the grain.

  • 6

    Plate the lamb alongside the roasted Mediterranean vegetables. Garnish with extra fresh rosemary or thyme if desired and serve immediately.