NUTRITION

SERVINGS

INGREDIENTS

3.5 oz lamb loin

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into rounds and the red bell pepper into strips, then place them on the baking sheet with the cherry tomatoes.

• 3

  Mince the garlic and whisk it in a small bowl with the olive oil, lemon juice, dried oregano, sea salt, and black pepper.

• 4

  Pat the lamb loin dry with a paper towel and season it lightly with additional salt and pepper if desired.

• 5

  Place the lamb loin in the center of the baking sheet and drizzle the lemon-garlic oil mixture over both the lamb and the vegetables.

• 6

  Toss the vegetables to ensure they are evenly coated and spread them out in a single layer around the lamb.

• 7

  Roast in the oven for 15-20 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove from the oven and let the lamb rest for 5 minutes before slicing it against the grain.

• 9

  Serve the sliced lamb alongside the roasted zesty vegetables and any pan juices.