Name: Herb-Crusted Lamb Chops with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Lamb Chop; 1 tsp Olive Oil; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1 Garlic Clove; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Salt and Pepper to taste

Herb-Crusted Lamb Chops with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb Chops with Roasted Vegetables

Savor the robust flavors of a tender, herb-crusted lamb chop paired with a medley of roasted red bell pepper and zucchini. This dish balances rich, savory meat with lightly caramelized veggies, infused with aromatic garlic and herbs for a satisfying, wholesome dinner.

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NUTRITION

Protein

47.1g

Fat

35.2g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Lamb Chop

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 Garlic Clove

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
3
Pat the lamb chop dry and rub the herb mixture all over the surface of the chop.
4
Place the lamb chop on a baking sheet lined with parchment paper.
5
Slice the red bell pepper and zucchini into even pieces; toss them with a little olive oil, salt, and pepper on a separate baking sheet.
6
Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.
7
At the same time, place the lamb chop in the oven and roast for 12-15 minutes for medium-rare, or until it reaches your desired doneness.
8
Remove both the lamb chop and roasted vegetables from the oven. Let the chop rest for 5 minutes before serving.
9
Plate the lamb chop alongside a generous serving of the roasted vegetables and enjoy.