Herb-Crusted Lamb with Roasted Root Vegetables

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

Herb-Crusted Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Root Vegetables

Enjoy tender lamb loin chops encrusted with fragrant rosemary and garlic, paired with a medley of roasted root vegetables including carrots, parsnips, and beets. This dish offers a rustic, flavorful experience with a balanced blend of protein and vibrant vegetable notes perfect for a nourishing dinner.

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NUTRITION

434kcal
Protein
34.1g
Fat
20.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Loin Chop

1 cup chopped Carrots

1 medium diced Parsnip

1 small cubed Beet

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the chopped carrots, diced parsnip, and cubed beet. Drizzle with olive oil, season with salt and black pepper, and toss with chopped rosemary leaves.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, season the lamb loin chop with salt, pepper, minced garlic, and finely chopped rosemary.

  • 5

    Heat a skillet over medium-high heat. Sear the lamb chop for about 2-3 minutes per side to create a crust, then lower the heat slightly and cook to your preferred doneness (about 6-8 minutes total for medium-rare).

  • 6

    Allow the lamb to rest for a few minutes before serving.

  • 7

    Plate the lamb chop alongside the roasted root vegetables and enjoy a flavorful, balanced meal.

Herb-Crusted Lamb with Roasted Root Vegetables

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

Herb-Crusted Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Root Vegetables

Enjoy tender lamb loin chops encrusted with fragrant rosemary and garlic, paired with a medley of roasted root vegetables including carrots, parsnips, and beets. This dish offers a rustic, flavorful experience with a balanced blend of protein and vibrant vegetable notes perfect for a nourishing dinner.

NUTRITION

434kcal
Protein
34.1g
Fat
20.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Loin Chop

1 cup chopped Carrots

1 medium diced Parsnip

1 small cubed Beet

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the chopped carrots, diced parsnip, and cubed beet. Drizzle with olive oil, season with salt and black pepper, and toss with chopped rosemary leaves.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, season the lamb loin chop with salt, pepper, minced garlic, and finely chopped rosemary.

  • 5

    Heat a skillet over medium-high heat. Sear the lamb chop for about 2-3 minutes per side to create a crust, then lower the heat slightly and cook to your preferred doneness (about 6-8 minutes total for medium-rare).

  • 6

    Allow the lamb to rest for a few minutes before serving.

  • 7

    Plate the lamb chop alongside the roasted root vegetables and enjoy a flavorful, balanced meal.