Grilled Herb Lamb Chops with Roasted Root Vegetables

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

Grilled Herb Lamb Chops with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Herb Lamb Chops with Roasted Root Vegetables

Savor a flavorful dish featuring a tender, grilled lamb chop accented with fragrant herbs alongside a medley of perfectly roasted carrots and parsnips. Completed with a creamy non-fat Greek yogurt herb dip, this meal balances savory and fresh elements for a satisfying dinner.

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NUTRITION

437kcal
Protein
37.6g
Fat
22.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Chop

1/2 cup Carrots

1/2 cup Parsnips

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F for roasting the vegetables.

  • 2

    Season the 4 oz lamb chop on both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 4

    While the lamb is grilling, peel (if desired) and chop the carrots and parsnips into uniform pieces.

  • 5

    Toss the chopped vegetables with 1 tsp olive oil, a pinch of salt, pepper, and a little extra chopped herbs. Spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and slightly caramelized.

  • 7

    For the herb yogurt dip, simply spoon the 1/2 cup nonfat Greek yogurt into a small bowl and stir in a pinch of salt, pepper, and a few extra chopped herbs.

  • 8

    Plate the grilled lamb chop with a serving of roasted root vegetables on the side, and serve with the yogurt dip on the side for additional flavor.

Grilled Herb Lamb Chops with Roasted Root Vegetables

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

Grilled Herb Lamb Chops with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Herb Lamb Chops with Roasted Root Vegetables

Savor a flavorful dish featuring a tender, grilled lamb chop accented with fragrant herbs alongside a medley of perfectly roasted carrots and parsnips. Completed with a creamy non-fat Greek yogurt herb dip, this meal balances savory and fresh elements for a satisfying dinner.

NUTRITION

437kcal
Protein
37.6g
Fat
22.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Chop

1/2 cup Carrots

1/2 cup Parsnips

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F for roasting the vegetables.

  • 2

    Season the 4 oz lamb chop on both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Place the lamb chop on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 4

    While the lamb is grilling, peel (if desired) and chop the carrots and parsnips into uniform pieces.

  • 5

    Toss the chopped vegetables with 1 tsp olive oil, a pinch of salt, pepper, and a little extra chopped herbs. Spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and slightly caramelized.

  • 7

    For the herb yogurt dip, simply spoon the 1/2 cup nonfat Greek yogurt into a small bowl and stir in a pinch of salt, pepper, and a few extra chopped herbs.

  • 8

    Plate the grilled lamb chop with a serving of roasted root vegetables on the side, and serve with the yogurt dip on the side for additional flavor.