Herb-Roasted Lamb Chops with Crispy Root Vegetables

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

Herb-Roasted Lamb Chops with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Chops with Crispy Root Vegetables

Savor tender lamb chops infused with aromatic herbs paired with a medley of crispy roasted carrots and parsnips. This delightful dinner combines savory, herbaceous lamb with the natural sweetness of root vegetables, finished with a light drizzle of olive oil for extra crispness.

Try 7 days free, then $12.99 / mo.

NUTRITION

461kcal
Protein
34.9g
Fat
26.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Chop (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 teaspoon Olive Oil (~5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the lamb chop dry and season generously with salt and black pepper.

  • 3

    In a small bowl, chop the garlic, rosemary, and thyme finely. Rub this herb mixture onto the lamb chop.

  • 4

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 5

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the lamb chop and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out in a single layer for optimal crisping.

  • 7

    Roast in the oven for 18-22 minutes or until the lamb reaches your desired level of doneness and the vegetables are crispy on the edges.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Herb-Roasted Lamb Chops with Crispy Root Vegetables

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

Herb-Roasted Lamb Chops with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb Chops with Crispy Root Vegetables

Savor tender lamb chops infused with aromatic herbs paired with a medley of crispy roasted carrots and parsnips. This delightful dinner combines savory, herbaceous lamb with the natural sweetness of root vegetables, finished with a light drizzle of olive oil for extra crispness.

NUTRITION

461kcal
Protein
34.9g
Fat
26.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Chop (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 teaspoon Olive Oil (~5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the lamb chop dry and season generously with salt and black pepper.

  • 3

    In a small bowl, chop the garlic, rosemary, and thyme finely. Rub this herb mixture onto the lamb chop.

  • 4

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 5

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the lamb chop and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out in a single layer for optimal crisping.

  • 7

    Roast in the oven for 18-22 minutes or until the lamb reaches your desired level of doneness and the vegetables are crispy on the edges.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.