Name: Tender Herb-Crusted Lamb Leg with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless lamb leg; 1 cup Brussels sprouts; 0.5 cup Carrots; 0.75 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Tender Herb-Crusted Lamb Leg with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Lamb Leg with Roasted Vegetables

Oven-roasted lamb leg rubbed with a fragrant garlic-herb crust, served alongside caramelized carrots and Brussels sprouts for a savory finish.

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NUTRITION

Protein

44.6g

Fat

29.8g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless lamb leg

1 cup Brussels sprouts

0.5 cup Carrots

0.75 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim any excess fat from the lamb leg and pat it dry with a paper towel.
3
In a small bowl, whisk together the minced garlic, dried rosemary, dried thyme, and half of the olive oil.
4
Rub the herb and oil mixture evenly over all sides of the lamb, then season with half of the salt and pepper.
5
Toss the halved Brussels sprouts and sliced carrots with the remaining olive oil, salt, and pepper directly on the baking sheet.
6
Clear a space in the center of the vegetables and place the lamb leg on the tray.
7
Roast for 25 to 30 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare, and the vegetables are tender.
8
Remove from the oven and let the lamb rest on a cutting board for 10 minutes to lock in the juices before slicing thinly.