Garlic Herb Lamb Chops with Roasted Root Vegetables

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

Garlic Herb Lamb Chops with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Lamb Chops with Roasted Root Vegetables

Savor the succulent flavors of herb-infused lamb chops paired with a medley of roasted root vegetables, lightly drizzled with olive oil and accented with fresh garlic and rosemary. This dish offers a delightful balance of savory protein and naturally sweet roasted veggies, making for a perfectly nutritious and satisfying dinner.

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NUTRITION

406kcal
Protein
34.7g
Fat
26.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mince the garlic and finely chop the rosemary and thyme. Mix them with olive oil, salt, and pepper to create a marinade.

  • 3

    Rub the marinade over the lamb chop and set aside for at least 10 minutes to absorb the flavors.

  • 4

    Peel and cut the carrot and parsnip into uniform bite-sized pieces. Toss the vegetables in a little extra olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a skillet over medium-high heat. Sear the lamb chop for about 3-4 minutes per side, or until desired doneness is reached.

  • 7

    Let the lamb rest for a few minutes before serving alongside the roasted vegetables.

  • 8

    Plate the dish, drizzle any remaining pan juices over the lamb, and garnish with extra fresh herbs if desired.

Garlic Herb Lamb Chops with Roasted Root Vegetables

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

Garlic Herb Lamb Chops with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Lamb Chops with Roasted Root Vegetables

Savor the succulent flavors of herb-infused lamb chops paired with a medley of roasted root vegetables, lightly drizzled with olive oil and accented with fresh garlic and rosemary. This dish offers a delightful balance of savory protein and naturally sweet roasted veggies, making for a perfectly nutritious and satisfying dinner.

NUTRITION

406kcal
Protein
34.7g
Fat
26.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mince the garlic and finely chop the rosemary and thyme. Mix them with olive oil, salt, and pepper to create a marinade.

  • 3

    Rub the marinade over the lamb chop and set aside for at least 10 minutes to absorb the flavors.

  • 4

    Peel and cut the carrot and parsnip into uniform bite-sized pieces. Toss the vegetables in a little extra olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a skillet over medium-high heat. Sear the lamb chop for about 3-4 minutes per side, or until desired doneness is reached.

  • 7

    Let the lamb rest for a few minutes before serving alongside the roasted vegetables.

  • 8

    Plate the dish, drizzle any remaining pan juices over the lamb, and garnish with extra fresh herbs if desired.