Tender Spiced Lamb with Roasted Root Vegetables

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

Tender Spiced Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb with Roasted Root Vegetables

Savor the delicate flavors of perfectly seasoned lamb tenderloin paired with a medley of roasted root vegetables. The lamb is garnished with a blend of warm spices, while carrots, parsnips, and red onions bring a natural sweetness and robust texture to the dish. A light drizzle of olive oil enhances the flavors for a truly comforting meal.

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NUTRITION

428kcal
Protein
38.3g
Fat
15.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Tenderloin (142g)

1 medium Carrot (61g)

1 medium Parsnip (133g)

1/4 Red Onion (40g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 tsp Cumin

1/2 tsp Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the lamb tenderloin dry and season generously with salt, pepper, cumin, and coriander.

  • 3

    Heat a skillet over medium-high heat and sear the lamb on all sides until browned, about 2-3 minutes per side.

  • 4

    While the lamb is searing, peel and chop the carrot and parsnip into evenly sized chunks, and cut the red onion into wedges.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the lamb is seared, transfer it to the oven along with the vegetables. Roast the lamb for an additional 8-10 minutes for medium-rare, or adjust time to your preference.

  • 8

    Remove the lamb from the oven and let it rest for 5 minutes before slicing. Serve the sliced lamb over a bed of roasted vegetables and enjoy.

Tender Spiced Lamb with Roasted Root Vegetables

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

Tender Spiced Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb with Roasted Root Vegetables

Savor the delicate flavors of perfectly seasoned lamb tenderloin paired with a medley of roasted root vegetables. The lamb is garnished with a blend of warm spices, while carrots, parsnips, and red onions bring a natural sweetness and robust texture to the dish. A light drizzle of olive oil enhances the flavors for a truly comforting meal.

NUTRITION

428kcal
Protein
38.3g
Fat
15.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Tenderloin (142g)

1 medium Carrot (61g)

1 medium Parsnip (133g)

1/4 Red Onion (40g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 tsp Cumin

1/2 tsp Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the lamb tenderloin dry and season generously with salt, pepper, cumin, and coriander.

  • 3

    Heat a skillet over medium-high heat and sear the lamb on all sides until browned, about 2-3 minutes per side.

  • 4

    While the lamb is searing, peel and chop the carrot and parsnip into evenly sized chunks, and cut the red onion into wedges.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the lamb is seared, transfer it to the oven along with the vegetables. Roast the lamb for an additional 8-10 minutes for medium-rare, or adjust time to your preference.

  • 8

    Remove the lamb from the oven and let it rest for 5 minutes before slicing. Serve the sliced lamb over a bed of roasted vegetables and enjoy.