Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy succulent herb-roasted lamb accented by warm roasted sweet potatoes and crispy, caramelized Brussels sprouts. This dish brings together earthy flavors and a vibrant medley of textures for a satisfying and wholesome meal.

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NUTRITION

451kcal
Protein
46.4g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb, leg roast (lean, cooked)

100g Sweet Potato, baked with skin

78g Brussels Sprouts, roasted

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the lamb dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the lamb in a roasting pan and roast in the oven. Depending on your preferred degree of doneness, roast for about 20-25 minutes for medium-rare. Adjust time as needed.

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato into bite-sized pieces. Trim and halve the Brussels sprouts.

  • 5

    Toss the sweet potato cubes and Brussels sprouts in a bowl with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for approximately 20 minutes until tender and slightly crispy, stirring halfway through.

  • 7

    Once the lamb has rested for at least 5 minutes after roasting, slice it thinly.

  • 8

    Plate a serving with slices of lamb, roasted sweet potatoes, and crispy Brussels sprouts. Garnish with additional fresh herbs if desired and serve warm.

Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy succulent herb-roasted lamb accented by warm roasted sweet potatoes and crispy, caramelized Brussels sprouts. This dish brings together earthy flavors and a vibrant medley of textures for a satisfying and wholesome meal.

NUTRITION

451kcal
Protein
46.4g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb, leg roast (lean, cooked)

100g Sweet Potato, baked with skin

78g Brussels Sprouts, roasted

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the lamb dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the lamb in a roasting pan and roast in the oven. Depending on your preferred degree of doneness, roast for about 20-25 minutes for medium-rare. Adjust time as needed.

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato into bite-sized pieces. Trim and halve the Brussels sprouts.

  • 5

    Toss the sweet potato cubes and Brussels sprouts in a bowl with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for approximately 20 minutes until tender and slightly crispy, stirring halfway through.

  • 7

    Once the lamb has rested for at least 5 minutes after roasting, slice it thinly.

  • 8

    Plate a serving with slices of lamb, roasted sweet potatoes, and crispy Brussels sprouts. Garnish with additional fresh herbs if desired and serve warm.