Herb-Crusted Lamb with Roasted Vegetable Couscous

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

Herb-Crusted Lamb with Roasted Vegetable Couscous

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Vegetable Couscous

Enjoy a beautifully balanced dinner featuring tender, herb-crusted lamb paired with light, fluffy couscous and vibrant roasted vegetables. A harmonious blend of savory lamb and fresh garden veggies makes this dish both satisfying and nutritionally aligned with your meal plan.

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NUTRITION

516kcal
Protein
33g
Fat
22.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lamb Loin

1 cup cooked Couscous

1 cup Mixed Roasted Vegetables (Red Bell Pepper & Zucchini)

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Sear the lamb in a hot skillet with a drizzle of olive oil for 2-3 minutes on each side until a crust develops.

  • 4

    Transfer the lamb to a baking dish and roast in the oven for about 10-12 minutes or until reaching your desired doneness. Let rest before slicing.

  • 5

    Meanwhile, prepare couscous according to package directions (typically steaming or boiling water, then adding couscous and letting it fluff up).

  • 6

    On a baking sheet, toss the mixed red bell pepper and zucchini with a little olive oil, salt, and pepper; roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Combine the cooked couscous with the roasted vegetables, adjusting seasoning as needed.

  • 8

    Slice the rested lamb and serve atop the vegetable couscous.

Herb-Crusted Lamb with Roasted Vegetable Couscous

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

Herb-Crusted Lamb with Roasted Vegetable Couscous

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Vegetable Couscous

Enjoy a beautifully balanced dinner featuring tender, herb-crusted lamb paired with light, fluffy couscous and vibrant roasted vegetables. A harmonious blend of savory lamb and fresh garden veggies makes this dish both satisfying and nutritionally aligned with your meal plan.

NUTRITION

516kcal
Protein
33g
Fat
22.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lamb Loin

1 cup cooked Couscous

1 cup Mixed Roasted Vegetables (Red Bell Pepper & Zucchini)

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Sear the lamb in a hot skillet with a drizzle of olive oil for 2-3 minutes on each side until a crust develops.

  • 4

    Transfer the lamb to a baking dish and roast in the oven for about 10-12 minutes or until reaching your desired doneness. Let rest before slicing.

  • 5

    Meanwhile, prepare couscous according to package directions (typically steaming or boiling water, then adding couscous and letting it fluff up).

  • 6

    On a baking sheet, toss the mixed red bell pepper and zucchini with a little olive oil, salt, and pepper; roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Combine the cooked couscous with the roasted vegetables, adjusting seasoning as needed.

  • 8

    Slice the rested lamb and serve atop the vegetable couscous.