Tender Braised Lamb with Warm Spices and Root Vegetables

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

Tender Braised Lamb with Warm Spices and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb with Warm Spices and Root Vegetables

Savor the comforting embrace of braised lamb infused with aromatic warm spices, accompanied by a medley of roasted root vegetables. This dish combines the robust flavors of tender lamb with the natural sweetness of carrots, parsnips, and sweet potato, all finished with a cooling Greek yogurt drizzle for a delightful contrast.

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NUTRITION

496kcal
Protein
32.4g
Fat
22.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Leg (Braised)

100 g Diced Sweet Potato

1 medium Carrot, sliced

1 medium Parsnip, diced

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Warm Spices Mix (Cumin, Coriander, Paprika)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F. Season the lamb with warm spices, salt, and pepper.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the lamb on all sides until browned.

  • 3

    Remove the lamb temporarily and add diced sweet potato, sliced carrot, and diced parsnip to the pot. Sauté the vegetables for about 3-4 minutes to get a light caramelization.

  • 4

    Return the lamb to the pot. Add a splash of water or low-sodium broth if desired to create a bit of braising liquid, then cover the pot.

  • 5

    Transfer the pot to the oven and braise for about 1.5 to 2 hours until the lamb is tender and the vegetables are soft.

  • 6

    Once done, plate the lamb and vegetables. Top with a drizzle of plain nonfat Greek yogurt for a refreshing contrast.

  • 7

    Serve warm and enjoy the blend of hearty flavors and subtle spices.

Tender Braised Lamb with Warm Spices and Root Vegetables

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

Tender Braised Lamb with Warm Spices and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb with Warm Spices and Root Vegetables

Savor the comforting embrace of braised lamb infused with aromatic warm spices, accompanied by a medley of roasted root vegetables. This dish combines the robust flavors of tender lamb with the natural sweetness of carrots, parsnips, and sweet potato, all finished with a cooling Greek yogurt drizzle for a delightful contrast.

NUTRITION

496kcal
Protein
32.4g
Fat
22.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Leg (Braised)

100 g Diced Sweet Potato

1 medium Carrot, sliced

1 medium Parsnip, diced

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Warm Spices Mix (Cumin, Coriander, Paprika)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F. Season the lamb with warm spices, salt, and pepper.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the lamb on all sides until browned.

  • 3

    Remove the lamb temporarily and add diced sweet potato, sliced carrot, and diced parsnip to the pot. Sauté the vegetables for about 3-4 minutes to get a light caramelization.

  • 4

    Return the lamb to the pot. Add a splash of water or low-sodium broth if desired to create a bit of braising liquid, then cover the pot.

  • 5

    Transfer the pot to the oven and braise for about 1.5 to 2 hours until the lamb is tender and the vegetables are soft.

  • 6

    Once done, plate the lamb and vegetables. Top with a drizzle of plain nonfat Greek yogurt for a refreshing contrast.

  • 7

    Serve warm and enjoy the blend of hearty flavors and subtle spices.