Herb-Crusted Lamb with Roasted Vegetables

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

Herb-Crusted Lamb with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Vegetables

Savor the rich flavors of tender lamb encrusted with fragrant herbs paired with a medley of roasted Brussels sprouts, carrots, and red bell pepper. This dish balances robust protein with vibrant, lightly roasted vegetables, making it a delicious and satisfying meal perfect for dinner.

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NUTRITION

412kcal
Protein
39.7g
Fat
21.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Loin Chop

1 cup Brussels Sprouts

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the lamb dry and season generously with salt, pepper, and half of the fresh mixed herbs.

  • 3

    Heat a skillet over medium-high heat with the olive oil. Sear the lamb on all sides for about 2 minutes per side to create a crust.

  • 4

    While searing the lamb, chop the Brussels sprouts in half, slice the carrot into sticks, and cut the red bell pepper into strips.

  • 5

    In a large bowl, toss the vegetables with a pinch of salt, pepper, and the remaining fresh herbs.

  • 6

    Spread the vegetables on a baking sheet. Place the seared lamb in the center or on a separate tray.

  • 7

    Roast in the preheated oven for 10-12 minutes for medium-rare (adjust time according to your preference for doneness) and until the vegetables are tender.

  • 8

    Remove from the oven, let the lamb rest for 5 minutes, then slice and serve alongside the roasted vegetables.

Herb-Crusted Lamb with Roasted Vegetables

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

Herb-Crusted Lamb with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Vegetables

Savor the rich flavors of tender lamb encrusted with fragrant herbs paired with a medley of roasted Brussels sprouts, carrots, and red bell pepper. This dish balances robust protein with vibrant, lightly roasted vegetables, making it a delicious and satisfying meal perfect for dinner.

NUTRITION

412kcal
Protein
39.7g
Fat
21.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Loin Chop

1 cup Brussels Sprouts

1 medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the lamb dry and season generously with salt, pepper, and half of the fresh mixed herbs.

  • 3

    Heat a skillet over medium-high heat with the olive oil. Sear the lamb on all sides for about 2 minutes per side to create a crust.

  • 4

    While searing the lamb, chop the Brussels sprouts in half, slice the carrot into sticks, and cut the red bell pepper into strips.

  • 5

    In a large bowl, toss the vegetables with a pinch of salt, pepper, and the remaining fresh herbs.

  • 6

    Spread the vegetables on a baking sheet. Place the seared lamb in the center or on a separate tray.

  • 7

    Roast in the preheated oven for 10-12 minutes for medium-rare (adjust time according to your preference for doneness) and until the vegetables are tender.

  • 8

    Remove from the oven, let the lamb rest for 5 minutes, then slice and serve alongside the roasted vegetables.