Slow-Cooked Spiced Lamb with Roasted Root Vegetables

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

Slow-Cooked Spiced Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Roasted Root Vegetables

Savor the rich, aromatic flavors of slow-cooked spiced lamb paired with a medley of roasted root vegetables. The tender lamb is infused with a warming blend of spices and accompanied by sweet carrots, earthy parsnips, and a hint of red onion, all lightly tossed in olive oil. This dish offers a harmonious balance of hearty protein and vibrant vegetables, making it a comforting yet refined meal.

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NUTRITION

575kcal
Protein
39.1g
Fat
30.8g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

0.5 tsp Ground Cinnamon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the lamb shoulder dry and season it with salt, pepper, ground cumin, ground coriander, and ground cinnamon.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the lamb on all sides until browned.

  • 4

    Add the minced garlic to the pot and let it sauté briefly until fragrant.

  • 5

    Reduce the heat to low, cover, and allow the lamb to slowly cook for about 1.5 to 2 hours until it becomes tender.

  • 6

    While the lamb is slow-cooking, prepare the vegetables. Peel and roughly chop the carrot, parsnip, and red onion into uniform pieces.

  • 7

    Toss the vegetables with a bit of olive oil, salt, and pepper, and spread them onto a baking sheet.

  • 8

    Place the vegetables in the oven and roast for 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 9

    Once both the lamb and vegetables are cooked, plate a portion of slow-cooked lamb alongside a generous serving of roasted root vegetables.

  • 10

    Finish with an optional drizzle of extra virgin olive oil if desired, and serve warm.

Slow-Cooked Spiced Lamb with Roasted Root Vegetables

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

Slow-Cooked Spiced Lamb with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Roasted Root Vegetables

Savor the rich, aromatic flavors of slow-cooked spiced lamb paired with a medley of roasted root vegetables. The tender lamb is infused with a warming blend of spices and accompanied by sweet carrots, earthy parsnips, and a hint of red onion, all lightly tossed in olive oil. This dish offers a harmonious balance of hearty protein and vibrant vegetables, making it a comforting yet refined meal.

NUTRITION

575kcal
Protein
39.1g
Fat
30.8g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

0.5 tsp Ground Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the lamb shoulder dry and season it with salt, pepper, ground cumin, ground coriander, and ground cinnamon.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the lamb on all sides until browned.

  • 4

    Add the minced garlic to the pot and let it sauté briefly until fragrant.

  • 5

    Reduce the heat to low, cover, and allow the lamb to slowly cook for about 1.5 to 2 hours until it becomes tender.

  • 6

    While the lamb is slow-cooking, prepare the vegetables. Peel and roughly chop the carrot, parsnip, and red onion into uniform pieces.

  • 7

    Toss the vegetables with a bit of olive oil, salt, and pepper, and spread them onto a baking sheet.

  • 8

    Place the vegetables in the oven and roast for 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 9

    Once both the lamb and vegetables are cooked, plate a portion of slow-cooked lamb alongside a generous serving of roasted root vegetables.

  • 10

    Finish with an optional drizzle of extra virgin olive oil if desired, and serve warm.