Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

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

Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

Savor the robust flavors of tender lamb leg steaks perfectly roasted with a medley of herb-infused, caramelized root vegetables. This dish features succulent lamb complemented by sweet carrots and earthy parsnips, finished with a drizzle of olive oil and aromatic rosemary to create a harmonious and satisfying meal.

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NUTRITION

422kcal
Protein
30.9g
Fat
26.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Leg Steak

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 3

    Brush the lamb leg steaks with the herb mixture, ensuring they are evenly coated.

  • 4

    Chop the carrot and parsnip into uniform pieces and toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the lamb steaks in the center of the baking sheet and arrange the vegetables around them.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the lamb reaches your desired level of doneness and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, let the lamb rest for a few minutes, then plate with the roasted root vegetables and serve immediately.

Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

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

Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Leg Steaks with Roasted Root Vegetables

Savor the robust flavors of tender lamb leg steaks perfectly roasted with a medley of herb-infused, caramelized root vegetables. This dish features succulent lamb complemented by sweet carrots and earthy parsnips, finished with a drizzle of olive oil and aromatic rosemary to create a harmonious and satisfying meal.

NUTRITION

422kcal
Protein
30.9g
Fat
26.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Leg Steak

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 3

    Brush the lamb leg steaks with the herb mixture, ensuring they are evenly coated.

  • 4

    Chop the carrot and parsnip into uniform pieces and toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the lamb steaks in the center of the baking sheet and arrange the vegetables around them.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the lamb reaches your desired level of doneness and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, let the lamb rest for a few minutes, then plate with the roasted root vegetables and serve immediately.