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 tender grilled lamb chops infused with fresh rosemary and thyme, paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish strikes a perfect balance between robust flavors and a clean finish, making it an ideal choice for a satisfying dinner.

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NUTRITION

400kcal
Protein
33.2g
Fat
25.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for the vegetables.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh rosemary, and thyme along with a pinch of salt and pepper.

  • 3

    Brush the lamb chop with the herb mixture on both sides. Let it marinate for about 10-15 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into evenly sized pieces. Toss them in a drizzle of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 6

    Grill the lamb chop for about 4-5 minutes per side for medium-rare, or adjust grill time according to your preferred doneness.

  • 7

    Plate the grilled lamb chop alongside the roasted vegetables and drizzle any remaining herb mixture over the top before serving.

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 tender grilled lamb chops infused with fresh rosemary and thyme, paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish strikes a perfect balance between robust flavors and a clean finish, making it an ideal choice for a satisfying dinner.

NUTRITION

400kcal
Protein
33.2g
Fat
25.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Chop

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for the vegetables.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh rosemary, and thyme along with a pinch of salt and pepper.

  • 3

    Brush the lamb chop with the herb mixture on both sides. Let it marinate for about 10-15 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into evenly sized pieces. Toss them in a drizzle of olive oil, and season with salt and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 6

    Grill the lamb chop for about 4-5 minutes per side for medium-rare, or adjust grill time according to your preferred doneness.

  • 7

    Plate the grilled lamb chop alongside the roasted vegetables and drizzle any remaining herb mixture over the top before serving.