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 tender, slow-cooked spiced lamb paired with a vibrant medley of roasted root vegetables. The warm spices infuse the lamb with rich flavor while the caramelized carrots, parsnips, and sweet potato offer a sweet and savory counterpoint. A drizzle of olive oil and a sprinkle of rosemary elevate this dish into a comforting, well-balanced meal.

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NUTRITION

478kcal
Protein
33.3g
Fat
22.9g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder (trimmed)

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Spices

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PREPARATION

  • 1

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

  • 2

    Season the lamb shoulder generously with the mixed spices, ensuring an even coating on all sides.

  • 3

    Place the lamb in a slow cooker along with a splash of water or low-sodium broth if desired. Set the slow cooker on low and cook for 4-6 hours until the lamb is tender.

  • 4

    While the lamb is slow-cooking, peel and cut the carrot, parsnip, and sweet potato into uniform pieces.

  • 5

    Toss the cut vegetables with olive oil, a pinch of salt, and freshly ground pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the lamb is fork-tender, shred or slice it as preferred. Plate the lamb alongside the roasted root vegetables.

  • 8

    Finish with a light drizzle of any leftover olive oil over the vegetables for extra flavor 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 tender, slow-cooked spiced lamb paired with a vibrant medley of roasted root vegetables. The warm spices infuse the lamb with rich flavor while the caramelized carrots, parsnips, and sweet potato offer a sweet and savory counterpoint. A drizzle of olive oil and a sprinkle of rosemary elevate this dish into a comforting, well-balanced meal.

NUTRITION

478kcal
Protein
33.3g
Fat
22.9g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder (trimmed)

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Spices

PREPARATION

  • 1

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

  • 2

    Season the lamb shoulder generously with the mixed spices, ensuring an even coating on all sides.

  • 3

    Place the lamb in a slow cooker along with a splash of water or low-sodium broth if desired. Set the slow cooker on low and cook for 4-6 hours until the lamb is tender.

  • 4

    While the lamb is slow-cooking, peel and cut the carrot, parsnip, and sweet potato into uniform pieces.

  • 5

    Toss the cut vegetables with olive oil, a pinch of salt, and freshly ground pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the lamb is fork-tender, shred or slice it as preferred. Plate the lamb alongside the roasted root vegetables.

  • 8

    Finish with a light drizzle of any leftover olive oil over the vegetables for extra flavor and serve warm.