Name: Slow-Cooked Spiced Lamb with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lean lamb shoulder; 80 g carrot; 80 g zucchini; 80 g red bell pepper; 1 tsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Roasted Vegetables

A hearty, aromatic dish featuring tender spiced lamb slow-cooked to perfection and served alongside a colorful medley of roasted vegetables. Each bite delivers a balance of savory spices and the natural sweetness of roasted carrots, zucchini, and red bell peppers, finished with a drizzle of olive oil.

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NUTRITION

Protein

34.7g

Fat

31.2g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz lean lamb shoulder

80 g carrot

80 g zucchini

80 g red bell pepper

1 tsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

Salt & Pepper to taste

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PREPARATION

1
Pat the lamb dry and season generously with salt, pepper, ground cumin, ground coriander, and smoked paprika.
2
Heat a skillet over medium-high heat and sear the lamb on all sides until browned to lock in flavor.
3
Place the seared lamb into a slow cooker, add a splash of water if desired to keep moisture, and cook on low heat for 4-6 hours until tender.
4
Meanwhile, preheat the oven to 400°F. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.
5
Toss the vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.
6
Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.
7
Once the lamb is done, slice it and serve with the roasted vegetables. Drizzle any additional juices from the slow cooker over the dish for enhanced flavor.