Slow-Cooked Spiced Lamb with Roasted Vegetables

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

Slow-Cooked Spiced Lamb with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Roasted Vegetables

Savor the delicate, slow-cooked lamb infused with warm spices, paired with a vibrant medley of roasted bell pepper and zucchini, and complemented by crunchy roasted chickpeas for an added protein boost. This dish offers a rich blend of savory flavors, a satisfying texture, and a beautifully aromatic finish.

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NUTRITION

550kcal
Protein
36.9g
Fat
25.3g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Leg (Lean, Braised)

0.75 cup Roasted Chickpeas

1 medium Red Bell Pepper

0.5 medium Zucchini

1 tsp Olive Oil

Spice Blend (cumin, coriander, paprika, garlic powder, oregano, salt & pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the vegetables and chickpeas.

  • 2

    Pat the lamb leg dry and season generously with the spice blend. Let it sit for a few minutes to absorb the flavors.

  • 3

    Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear the lamb leg on all sides until browned.

  • 4

    Once seared, transfer the lamb to a slow cooker, add a splash of water or broth if desired, cover, and cook on low for 4-6 hours until tender.

  • 5

    Meanwhile, chop the red bell pepper into strips and slice the zucchini into rounds. Combine with a little olive oil and a pinch of the spice blend, and spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    For the roasted chickpeas, toss them with a tiny bit of olive oil and a pinch of spices, and roast them on a separate baking sheet for 15-20 minutes until crisp.

  • 8

    To serve, slice the lamb and arrange on a plate with a generous serving of roasted vegetables and chickpeas. Enjoy the blend of soft, tender lamb with the crunch of chickpeas and the fresh burst of flavor from the vegetables.

Slow-Cooked Spiced Lamb with Roasted Vegetables

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

Slow-Cooked Spiced Lamb with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Roasted Vegetables

Savor the delicate, slow-cooked lamb infused with warm spices, paired with a vibrant medley of roasted bell pepper and zucchini, and complemented by crunchy roasted chickpeas for an added protein boost. This dish offers a rich blend of savory flavors, a satisfying texture, and a beautifully aromatic finish.

NUTRITION

550kcal
Protein
36.9g
Fat
25.3g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Leg (Lean, Braised)

0.75 cup Roasted Chickpeas

1 medium Red Bell Pepper

0.5 medium Zucchini

1 tsp Olive Oil

Spice Blend (cumin, coriander, paprika, garlic powder, oregano, salt & pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the vegetables and chickpeas.

  • 2

    Pat the lamb leg dry and season generously with the spice blend. Let it sit for a few minutes to absorb the flavors.

  • 3

    Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear the lamb leg on all sides until browned.

  • 4

    Once seared, transfer the lamb to a slow cooker, add a splash of water or broth if desired, cover, and cook on low for 4-6 hours until tender.

  • 5

    Meanwhile, chop the red bell pepper into strips and slice the zucchini into rounds. Combine with a little olive oil and a pinch of the spice blend, and spread evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    For the roasted chickpeas, toss them with a tiny bit of olive oil and a pinch of spices, and roast them on a separate baking sheet for 15-20 minutes until crisp.

  • 8

    To serve, slice the lamb and arrange on a plate with a generous serving of roasted vegetables and chickpeas. Enjoy the blend of soft, tender lamb with the crunch of chickpeas and the fresh burst of flavor from the vegetables.