Herb-Roasted Lamb with Crispy Root Vegetables

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

Herb-Roasted Lamb with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb with Crispy Root Vegetables

Savor tender, herb-infused lamb paired with oven-roasted carrots and parsnips, all lightly tossed in olive oil and fresh rosemary for a dish that bursts with rustic flavors and inviting aromas. This wholesome plate brings a perfect balance of savory richness and crisp, earthy vegetables, ideal for a satisfying dinner.

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NUTRITION

445kcal
Protein
33.5g
Fat
26.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Loin Chop

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the lamb loin chop dry with a paper towel and season generously with salt and pepper.

  • 3

    In a small bowl, mix the olive oil with minced garlic and chopped rosemary.

  • 4

    Brush the lamb with the herb mixture and let it marinate at room temperature for 10 minutes.

  • 5

    Cut the carrot and parsnip into evenly sized sticks to ensure even roasting.

  • 6

    Toss the cut vegetables with a little olive oil, salt, and pepper, ensuring they are well-coated.

  • 7

    Place the lamb on a baking sheet or in an ovenproof skillet and arrange the vegetables around it in a single layer.

  • 8

    Roast in the preheated oven for about 18-20 minutes, or until the lamb reaches your desired level of doneness and the vegetables are tender and crispy on the edges.

  • 9

    Let the lamb rest for a few minutes before slicing and serving with the roasted vegetables.

Herb-Roasted Lamb with Crispy Root Vegetables

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

Herb-Roasted Lamb with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lamb with Crispy Root Vegetables

Savor tender, herb-infused lamb paired with oven-roasted carrots and parsnips, all lightly tossed in olive oil and fresh rosemary for a dish that bursts with rustic flavors and inviting aromas. This wholesome plate brings a perfect balance of savory richness and crisp, earthy vegetables, ideal for a satisfying dinner.

NUTRITION

445kcal
Protein
33.5g
Fat
26.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Loin Chop

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the lamb loin chop dry with a paper towel and season generously with salt and pepper.

  • 3

    In a small bowl, mix the olive oil with minced garlic and chopped rosemary.

  • 4

    Brush the lamb with the herb mixture and let it marinate at room temperature for 10 minutes.

  • 5

    Cut the carrot and parsnip into evenly sized sticks to ensure even roasting.

  • 6

    Toss the cut vegetables with a little olive oil, salt, and pepper, ensuring they are well-coated.

  • 7

    Place the lamb on a baking sheet or in an ovenproof skillet and arrange the vegetables around it in a single layer.

  • 8

    Roast in the preheated oven for about 18-20 minutes, or until the lamb reaches your desired level of doneness and the vegetables are tender and crispy on the edges.

  • 9

    Let the lamb rest for a few minutes before slicing and serving with the roasted vegetables.