Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

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

Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

Enjoy succulent herb-grilled lamb chops paired with tender roasted asparagus and delightfully crispy sweet potatoes. This dish offers a harmonious blend of robust and fresh flavors, highlighted by aromatic rosemary and garlic, delivering a satisfying gourmet meal that's balanced in macros and perfect for a clean, nutritious dinner.

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NUTRITION

452kcal
Protein
37.9g
Fat
27.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1 cup Asparagus

100g Sweet Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat for the lamb and preheat the oven to 425°F for the vegetables.

  • 2

    In a small bowl, combine olive oil, finely chopped rosemary, minced garlic, salt, and pepper. Rub this mixture evenly over the lamb chop.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches your desired doneness.

  • 4

    Meanwhile, chop the asparagus into bite-sized pieces and cut the sweet potato into 1/2-inch cubes. Toss them separately with a little olive oil, salt, and pepper. For extra crispiness on the sweet potatoes, spread them out in a single layer.

  • 5

    Roast the asparagus for about 10 minutes and the sweet potatoes for about 20-25 minutes in the preheated oven, stirring halfway through to ensure even cooking. The asparagus should be tender-crisp and the sweet potatoes nicely crispy on the edges.

  • 6

    Plate the grilled lamb chop alongside the roasted asparagus and crispy sweet potatoes. Garnish with a fresh sprig of rosemary if desired and serve immediately.

Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

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

Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Lamb Chops with Roasted Asparagus and Crispy Sweet Potatoes

Enjoy succulent herb-grilled lamb chops paired with tender roasted asparagus and delightfully crispy sweet potatoes. This dish offers a harmonious blend of robust and fresh flavors, highlighted by aromatic rosemary and garlic, delivering a satisfying gourmet meal that's balanced in macros and perfect for a clean, nutritious dinner.

NUTRITION

452kcal
Protein
37.9g
Fat
27.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1 cup Asparagus

100g Sweet Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat for the lamb and preheat the oven to 425°F for the vegetables.

  • 2

    In a small bowl, combine olive oil, finely chopped rosemary, minced garlic, salt, and pepper. Rub this mixture evenly over the lamb chop.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches your desired doneness.

  • 4

    Meanwhile, chop the asparagus into bite-sized pieces and cut the sweet potato into 1/2-inch cubes. Toss them separately with a little olive oil, salt, and pepper. For extra crispiness on the sweet potatoes, spread them out in a single layer.

  • 5

    Roast the asparagus for about 10 minutes and the sweet potatoes for about 20-25 minutes in the preheated oven, stirring halfway through to ensure even cooking. The asparagus should be tender-crisp and the sweet potatoes nicely crispy on the edges.

  • 6

    Plate the grilled lamb chop alongside the roasted asparagus and crispy sweet potatoes. Garnish with a fresh sprig of rosemary if desired and serve immediately.