Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

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

Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

Savor the succulent, herb-infused lamb chop perfectly roasted to lock in flavor, accompanied by a vibrant medley of tender roasted broccoli and carrots. This dish balances juicy, aromatic meat with the natural sweetness and crunch of garden-fresh vegetables, creating a satisfying, wholesome dinner experience.

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NUTRITION

497kcal
Protein
34.8g
Fat
36.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb Chop

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lamb chop with salt, black pepper, and minced garlic. Tuck in chopped rosemary and thyme leaves on both sides of the lamb.

  • 3

    Place the lamb chop on a baking tray lined with parchment paper.

  • 4

    In a bowl, toss the broccoli and carrot (cut into bite-sized pieces) with olive oil, a pinch of salt, and black pepper.

  • 5

    Spread the vegetables around the lamb chop on the baking tray.

  • 6

    Roast everything in the preheated oven for about 18-22 minutes, or until the lamb chop reaches your desired doneness and the vegetables are tender and slightly caramelized.

  • 7

    Let the lamb rest a few minutes before serving. Plate the lamb chop with the roasted vegetables on the side and enjoy.

Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

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

Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Chops with Roasted Broccoli and Carrots

Savor the succulent, herb-infused lamb chop perfectly roasted to lock in flavor, accompanied by a vibrant medley of tender roasted broccoli and carrots. This dish balances juicy, aromatic meat with the natural sweetness and crunch of garden-fresh vegetables, creating a satisfying, wholesome dinner experience.

NUTRITION

497kcal
Protein
34.8g
Fat
36.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb Chop

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lamb chop with salt, black pepper, and minced garlic. Tuck in chopped rosemary and thyme leaves on both sides of the lamb.

  • 3

    Place the lamb chop on a baking tray lined with parchment paper.

  • 4

    In a bowl, toss the broccoli and carrot (cut into bite-sized pieces) with olive oil, a pinch of salt, and black pepper.

  • 5

    Spread the vegetables around the lamb chop on the baking tray.

  • 6

    Roast everything in the preheated oven for about 18-22 minutes, or until the lamb chop reaches your desired doneness and the vegetables are tender and slightly caramelized.

  • 7

    Let the lamb rest a few minutes before serving. Plate the lamb chop with the roasted vegetables on the side and enjoy.