Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

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

Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

Enjoy succulent herb-crusted lamb chops paired perfectly with crispy roasted baby red potatoes and tender green beans, creating a dish that is both hearty and balanced. The infusion of fresh herbs and a touch of garlic elevate the rich flavors of the lamb while the sides offer a satisfying crunch and vibrant color.

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NUTRITION

441kcal
Protein
36.2g
Fat
24.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Chops

3 ounces Baby Red Potatoes

1 cup Green Beans

2 teaspoons 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 425°F (220°C).

  • 2

    In a small bowl, combine olive oil (1 tsp reserved for lamb), chopped fresh rosemary, thyme, minced garlic, salt, and pepper to create a herb marinade.

  • 3

    Pat the lamb chops dry with a paper towel and rub the herb mixture evenly over both sides of the chops.

  • 4

    Place the lamb chops on a baking sheet or in an oven-safe dish.

  • 5

    Toss the baby red potatoes with the remaining olive oil, salt, and pepper. Spread them out on a separate baking tray.

  • 6

    Place both the lamb chops and potatoes in the oven. Roast the potatoes for about 20-25 minutes or until golden and crispy. Roast the lamb chops for approximately 12-15 minutes for medium-rare, adjusting time to your desired doneness.

  • 7

    While the lamb and potatoes are roasting, steam or lightly sauté the green beans until they are tender yet crisp, about 5-7 minutes. Season lightly with salt and pepper.

  • 8

    Plate the lamb chops with a serving of roasted potatoes and green beans, then drizzle any remaining pan juices over the lamb for extra flavor.

Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

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

Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb Chops with Crispy Roasted Potatoes and Green Beans

Enjoy succulent herb-crusted lamb chops paired perfectly with crispy roasted baby red potatoes and tender green beans, creating a dish that is both hearty and balanced. The infusion of fresh herbs and a touch of garlic elevate the rich flavors of the lamb while the sides offer a satisfying crunch and vibrant color.

NUTRITION

441kcal
Protein
36.2g
Fat
24.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Chops

3 ounces Baby Red Potatoes

1 cup Green Beans

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil (1 tsp reserved for lamb), chopped fresh rosemary, thyme, minced garlic, salt, and pepper to create a herb marinade.

  • 3

    Pat the lamb chops dry with a paper towel and rub the herb mixture evenly over both sides of the chops.

  • 4

    Place the lamb chops on a baking sheet or in an oven-safe dish.

  • 5

    Toss the baby red potatoes with the remaining olive oil, salt, and pepper. Spread them out on a separate baking tray.

  • 6

    Place both the lamb chops and potatoes in the oven. Roast the potatoes for about 20-25 minutes or until golden and crispy. Roast the lamb chops for approximately 12-15 minutes for medium-rare, adjusting time to your desired doneness.

  • 7

    While the lamb and potatoes are roasting, steam or lightly sauté the green beans until they are tender yet crisp, about 5-7 minutes. Season lightly with salt and pepper.

  • 8

    Plate the lamb chops with a serving of roasted potatoes and green beans, then drizzle any remaining pan juices over the lamb for extra flavor.