YOUR SOLIN GENERATED RECIPE
Herb-Seared Lamb with Rice and Roasted Vegetables
Savor a perfectly herb-seared lamb paired with a delicate mix of roasted non-starchy vegetables and a tiny serving of fluffy basmati rice. A light arugula-feta garnish with a subtle egg layer lends brightness and a satisfying finish to this elegantly balanced, low-calorie dish.
INGREDIENTS
4.5 oz Lamb Loin (lean, trimmed)
1 Whole Egg + 1 Egg White
0.5 oz Feta Cheese
0.125 cup Cooked Basmati Rice
0.5 cup Roasted Zucchini & Red Bell Pepper
Fresh Rosemary, Thyme, Garlic, Salt & Pepper
PREPARATION
Pat the lamb dry and season generously with salt, pepper, minced garlic, chopped rosemary, and thyme.
Heat a non-stick skillet over medium-high heat. Sear the lamb for about 2-3 minutes on each side until a nicely browned crust forms. Adjust timing based on thickness; aim for medium-rare.
While the lamb is resting, prepare the roasted vegetables by tossing chopped zucchini and red bell pepper with a dash of salt, pepper, and a drizzle of olive oil. Roast them in an oven preheated to 425°F for about 10 minutes until tender and slightly charred.
Lightly warm a small portion of cooked basmati rice if desired.
In a small pan, scramble the whole egg and egg white together until just set.
Plate the lamb with a neat serving of rice and roasted vegetables. Top the dish with the scrambled eggs and sprinkle crumbled feta cheese over the top for a tangy finish.
Garnish with extra fresh herbs if desired and serve immediately.