Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

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

Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

Savor succulent lamb chops delicately rubbed with aromatic herbs, paired with lightly garlic-infused roasted carrots and zucchini. This dish delivers a harmonious blend of savory and fresh flavors, perfect for a wholesome, gluten-free dinner that aligns with AIP standards.

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NUTRITION

504kcal
Protein
49.5g
Fat
39.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

2 Lamb Chops (approx 170g total)

1 medium Carrot

1 medium Zucchini

2 teaspoons Olive Oil

2 Garlic cloves

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat dry the lamb chops with paper towels. In a small bowl, combine chopped rosemary, thyme, a crushed garlic clove, olive oil (use 1 teaspoon here), salt, and pepper. Rub this herb mixture evenly over the lamb chops.

  • 3

    Arrange the lamb chops on a baking tray and let them rest at room temperature for about 10 minutes to absorb the flavors.

  • 4

    Meanwhile, peel and cut the carrot into sticks and slice the zucchini into rounds. Toss the vegetables with the remaining olive oil, another minced garlic clove, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet in a single layer.

  • 6

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes until tender and lightly caramelized, and broil the lamb chops for 8-10 minutes total (flip halfway) or until cooked to your desired doneness.

  • 7

    Remove from the oven, let the lamb chops rest for a few minutes, then serve alongside the garlic roasted carrots and zucchini.

Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

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

Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Rubbed Lamb Chops with Garlic Roasted Carrots and Zucchini

Savor succulent lamb chops delicately rubbed with aromatic herbs, paired with lightly garlic-infused roasted carrots and zucchini. This dish delivers a harmonious blend of savory and fresh flavors, perfect for a wholesome, gluten-free dinner that aligns with AIP standards.

NUTRITION

504kcal
Protein
49.5g
Fat
39.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

2 Lamb Chops (approx 170g total)

1 medium Carrot

1 medium Zucchini

2 teaspoons Olive Oil

2 Garlic cloves

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat dry the lamb chops with paper towels. In a small bowl, combine chopped rosemary, thyme, a crushed garlic clove, olive oil (use 1 teaspoon here), salt, and pepper. Rub this herb mixture evenly over the lamb chops.

  • 3

    Arrange the lamb chops on a baking tray and let them rest at room temperature for about 10 minutes to absorb the flavors.

  • 4

    Meanwhile, peel and cut the carrot into sticks and slice the zucchini into rounds. Toss the vegetables with the remaining olive oil, another minced garlic clove, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet in a single layer.

  • 6

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes until tender and lightly caramelized, and broil the lamb chops for 8-10 minutes total (flip halfway) or until cooked to your desired doneness.

  • 7

    Remove from the oven, let the lamb chops rest for a few minutes, then serve alongside the garlic roasted carrots and zucchini.