Tender Spiced Lamb with Apricots and Root Vegetables

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

Tender Spiced Lamb with Apricots and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb with Apricots and Root Vegetables

A warmly spiced dish featuring tender lamb enhanced with aromatic cumin and coriander, complemented by sweet dried apricots and roasted root vegetables. This balanced meal offers a delightful mix of savory and subtly sweet flavors with a satisfying texture from the roasted carrots and parsnips.

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NUTRITION

448kcal
Protein
37.1g
Fat
19.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Shoulder (Lean Cut)

1/4 cup Dried Apricots

1 medium Carrot

1/2 medium Parsnip

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat a skillet over medium-high heat with the olive oil and sear the lamb on all sides until browned.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks. Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 5

    Place the seared lamb and the prepared vegetables on a baking sheet. Roast in the oven for about 15-20 minutes, or until the lamb reaches your preferred doneness and the vegetables are tender.

  • 6

    During the last 5 minutes of roasting, sprinkle the dried apricots over the vegetables to warm them through without losing their texture.

  • 7

    Remove from the oven, let the lamb rest for a few minutes, then slice and serve the lamb atop a bed of roasted root vegetables with apricots scattered over for a touch of sweetness.

Tender Spiced Lamb with Apricots and Root Vegetables

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

Tender Spiced Lamb with Apricots and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb with Apricots and Root Vegetables

A warmly spiced dish featuring tender lamb enhanced with aromatic cumin and coriander, complemented by sweet dried apricots and roasted root vegetables. This balanced meal offers a delightful mix of savory and subtly sweet flavors with a satisfying texture from the roasted carrots and parsnips.

NUTRITION

448kcal
Protein
37.1g
Fat
19.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Shoulder (Lean Cut)

1/4 cup Dried Apricots

1 medium Carrot

1/2 medium Parsnip

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat a skillet over medium-high heat with the olive oil and sear the lamb on all sides until browned.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks. Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 5

    Place the seared lamb and the prepared vegetables on a baking sheet. Roast in the oven for about 15-20 minutes, or until the lamb reaches your preferred doneness and the vegetables are tender.

  • 6

    During the last 5 minutes of roasting, sprinkle the dried apricots over the vegetables to warm them through without losing their texture.

  • 7

    Remove from the oven, let the lamb rest for a few minutes, then slice and serve the lamb atop a bed of roasted root vegetables with apricots scattered over for a touch of sweetness.