Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

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

Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

YOUR SOLIN GENERATED RECIPE

Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

Savor the bold flavors of Caribbean-inspired jerk lamb chops paired with ultra-smooth, creamy grits enhanced with a touch of nonfat Greek yogurt. Complemented by the natural sweetness of roasted carrots and red bell peppers drizzled with olive oil, this dish offers a balanced fusion of spices, textures, and vibrant colors, making for a satisfying and nutritious meal.

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NUTRITION

525kcal
Protein
38.5g
Fat
23.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Chop

1/2 cup Dry Grits

1/4 cup Nonfat Greek Yogurt

1 Medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Jerk Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Rub the lamb chop generously with jerk seasoning, salt, and pepper. Allow it to sit for about 10 minutes to absorb the flavors.

  • 3

    For the grits, bring water to a boil in a small saucepan. Stir in the dry grits, reduce heat, and simmer until thick and creamy (about 20 minutes), stirring occasionally.

  • 4

    A few minutes before the grits finish cooking, add the nonfat Greek yogurt to the grits and stir well to achieve a creamy consistency.

  • 5

    Chop the carrot and red bell pepper into even pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 7

    While the vegetables roast, grill or pan-sear the lamb chop over medium-high heat for about 4-5 minutes per side or until desired doneness is reached.

  • 8

    Plate the creamy grits as a base, top with the jerk lamb chop, and arrange the roasted vegetables on the side. Serve hot and enjoy!

Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

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

Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

YOUR SOLIN GENERATED RECIPE

Jerk Lamb Chops with Creamy Grits and Roasted Carrots and Peppers

Savor the bold flavors of Caribbean-inspired jerk lamb chops paired with ultra-smooth, creamy grits enhanced with a touch of nonfat Greek yogurt. Complemented by the natural sweetness of roasted carrots and red bell peppers drizzled with olive oil, this dish offers a balanced fusion of spices, textures, and vibrant colors, making for a satisfying and nutritious meal.

NUTRITION

525kcal
Protein
38.5g
Fat
23.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Chop

1/2 cup Dry Grits

1/4 cup Nonfat Greek Yogurt

1 Medium Carrot

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Jerk Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Rub the lamb chop generously with jerk seasoning, salt, and pepper. Allow it to sit for about 10 minutes to absorb the flavors.

  • 3

    For the grits, bring water to a boil in a small saucepan. Stir in the dry grits, reduce heat, and simmer until thick and creamy (about 20 minutes), stirring occasionally.

  • 4

    A few minutes before the grits finish cooking, add the nonfat Greek yogurt to the grits and stir well to achieve a creamy consistency.

  • 5

    Chop the carrot and red bell pepper into even pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 7

    While the vegetables roast, grill or pan-sear the lamb chop over medium-high heat for about 4-5 minutes per side or until desired doneness is reached.

  • 8

    Plate the creamy grits as a base, top with the jerk lamb chop, and arrange the roasted vegetables on the side. Serve hot and enjoy!