YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Lamb Chops with Crispy Brussels Sprouts
Savor tender, roasted lamb chops infused with bright lemon and aromatic herbs, paired with perfectly crispy Brussels sprouts lightly tossed in olive oil. A harmonious blend of savory and zesty notes that creates a satisfying, nutrient-packed meal.
INGREDIENTS
5 oz Lamb Chop
1 cup Brussels Sprouts
1 tsp Olive Oil
1/2 Lemon (zest and juice)
1 Garlic clove
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat dry the lamb chop and season generously with salt and pepper.
In a small bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and thyme.
Rub the herb mixture all over the lamb chop and let it marinate for at least 15 minutes.
Meanwhile, trim and halve the Brussels sprouts. Toss them in a little olive oil, salt, and pepper.
Place the Brussels sprouts on a baking sheet in a single layer.
Lay the lamb chop on the same or a separate baking sheet, depending on space, and roast both the lamb and Brussels sprouts in the preheated oven.
Roast for 12-15 minutes, or until the lamb reaches an internal temperature of about 145°F for medium-rare and the sprouts are crispy on the edges.
Remove from the oven and let the lamb rest for a few minutes before serving alongside the crispy Brussels sprouts.