Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

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

Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

Enjoy a rustic plate featuring a succulent, herb-crusted lamb chop paired with a medley of crispy roasted root vegetables. The lamb comes with a fragrant coating of rosemary, thyme, and garlic that elevates its natural flavor, while the crisp-tender carrots and parsnips bring a subtle sweetness and satisfying crunch to every bite.

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NUTRITION

478kcal
Protein
33.0g
Fat
26.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lamb Loin Chop

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the lamb chop dry with paper towels. In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Coat the lamb evenly with the herb mixture and let it marinate briefly while you prepare the vegetables.

  • 4

    Peel and cut the carrot and parsnip into uniform sticks for even roasting. Toss them lightly with a pinch of salt and a small drizzle of olive oil if desired.

  • 5

    Place the lamb chop on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 15-20 minutes, turning the vegetables halfway through, until the lamb reaches your preferred doneness and the vegetables are crispy on the edges.

  • 7

    Remove from the oven, let the lamb rest for a few minutes, then slice and serve alongside the roasted root vegetables.

Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

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

Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Lamb with Crispy Roasted Root Vegetables

Enjoy a rustic plate featuring a succulent, herb-crusted lamb chop paired with a medley of crispy roasted root vegetables. The lamb comes with a fragrant coating of rosemary, thyme, and garlic that elevates its natural flavor, while the crisp-tender carrots and parsnips bring a subtle sweetness and satisfying crunch to every bite.

NUTRITION

478kcal
Protein
33.0g
Fat
26.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lamb Loin Chop

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the lamb chop dry with paper towels. In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Coat the lamb evenly with the herb mixture and let it marinate briefly while you prepare the vegetables.

  • 4

    Peel and cut the carrot and parsnip into uniform sticks for even roasting. Toss them lightly with a pinch of salt and a small drizzle of olive oil if desired.

  • 5

    Place the lamb chop on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 15-20 minutes, turning the vegetables halfway through, until the lamb reaches your preferred doneness and the vegetables are crispy on the edges.

  • 7

    Remove from the oven, let the lamb rest for a few minutes, then slice and serve alongside the roasted root vegetables.