Grilled Herb Lamb Chops with Roasted Vegetables

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

Grilled Herb Lamb Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Herb Lamb Chops with Roasted Vegetables

Savor the rich, succulent flavor of grilled lamb chops infused with fresh rosemary and thyme, paired with a medley of roasted red bell pepper and zucchini. Lightly drizzled with extra virgin olive oil, this dish delivers a harmonious balance of robust herbaceous notes and tender, juicy meat, making it a perfect dinner option that satisfies both your taste buds and nutritional goals.

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NUTRITION

428kcal
Protein
44.3g
Fat
25.1g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 Lamb Chop (6 oz, ~170g)

1 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lamb chop with salt, black pepper, and finely chopped fresh rosemary and thyme. Drizzle with olive oil to coat evenly.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side for medium doneness, depending on the thickness.

  • 4

    While the lamb is grilling, cut the red bell pepper into strips and slice the zucchini into half-moons.

  • 5

    Toss the vegetables in a small amount of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 7

    Plate the grilled lamb chop with a generous serving of the roasted vegetables and garnish with additional fresh herbs if desired. Enjoy your balanced, flavorful meal.

Grilled Herb Lamb Chops with Roasted Vegetables

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

Grilled Herb Lamb Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Herb Lamb Chops with Roasted Vegetables

Savor the rich, succulent flavor of grilled lamb chops infused with fresh rosemary and thyme, paired with a medley of roasted red bell pepper and zucchini. Lightly drizzled with extra virgin olive oil, this dish delivers a harmonious balance of robust herbaceous notes and tender, juicy meat, making it a perfect dinner option that satisfies both your taste buds and nutritional goals.

NUTRITION

428kcal
Protein
44.3g
Fat
25.1g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 Lamb Chop (6 oz, ~170g)

1 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lamb chop with salt, black pepper, and finely chopped fresh rosemary and thyme. Drizzle with olive oil to coat evenly.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side for medium doneness, depending on the thickness.

  • 4

    While the lamb is grilling, cut the red bell pepper into strips and slice the zucchini into half-moons.

  • 5

    Toss the vegetables in a small amount of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 7

    Plate the grilled lamb chop with a generous serving of the roasted vegetables and garnish with additional fresh herbs if desired. Enjoy your balanced, flavorful meal.