Herb-Braised Lamb with Fluffy Freekeh Pilaf

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

Herb-Braised Lamb with Fluffy Freekeh Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Braised Lamb with Fluffy Freekeh Pilaf

Savor tender herb-braised lamb paired with a light and fluffy freekeh pilaf accented by a medley of garden-fresh vegetables and a subtle hint of garlic and herbs. This dish balances robust savory flavors with a chewy, nutty grain, perfect for a satisfying meal any time of the day.

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NUTRITION

451kcal
Protein
31.8g
Fat
20g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lamb Shoulder (Braised)

0.75 cup Cooked Freekeh

0.5 cup Mixed Diced Vegetables (Carrots & Onions)

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat a heavy skillet over medium heat and add the olive oil.

  • 2

    Season the lamb shoulder with salt, pepper, and a sprinkle of the fresh herbs.

  • 3

    Sear the lamb on all sides until browned, then add minced garlic and the remaining herbs.

  • 4

    Reduce heat to low, cover, and let the lamb braise in its own juices for about 20 minutes, stirring occasionally.

  • 5

    In a separate pot, warm the cooked freekeh and gently stir in the mixed diced vegetables. Let the flavors meld for a few minutes.

  • 6

    Plate a serving of the freekeh pilaf and top with slices of the tender braised lamb.

  • 7

    Garnish with additional chopped fresh herbs if desired and serve warm.

Herb-Braised Lamb with Fluffy Freekeh Pilaf

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

Herb-Braised Lamb with Fluffy Freekeh Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Braised Lamb with Fluffy Freekeh Pilaf

Savor tender herb-braised lamb paired with a light and fluffy freekeh pilaf accented by a medley of garden-fresh vegetables and a subtle hint of garlic and herbs. This dish balances robust savory flavors with a chewy, nutty grain, perfect for a satisfying meal any time of the day.

NUTRITION

451kcal
Protein
31.8g
Fat
20g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lamb Shoulder (Braised)

0.75 cup Cooked Freekeh

0.5 cup Mixed Diced Vegetables (Carrots & Onions)

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat a heavy skillet over medium heat and add the olive oil.

  • 2

    Season the lamb shoulder with salt, pepper, and a sprinkle of the fresh herbs.

  • 3

    Sear the lamb on all sides until browned, then add minced garlic and the remaining herbs.

  • 4

    Reduce heat to low, cover, and let the lamb braise in its own juices for about 20 minutes, stirring occasionally.

  • 5

    In a separate pot, warm the cooked freekeh and gently stir in the mixed diced vegetables. Let the flavors meld for a few minutes.

  • 6

    Plate a serving of the freekeh pilaf and top with slices of the tender braised lamb.

  • 7

    Garnish with additional chopped fresh herbs if desired and serve warm.