Name: Tender Saffron Lamb with Jeweled Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz lean lamb leg; 1 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.13 tsp saffron threads; 0.33 cup cooked basmati rice; 1 tbsp slivered almonds; 1 tbsp pomegranate seeds; 1 tbsp dried barberries; 0.25 cup beef bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Tender Saffron Lamb with Jeweled Rice

Slow-braised lean lamb infused with aromatic saffron served over a bed of fluffy jeweled rice featuring crunchy almonds and tart pomegranate seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.4g

Fat

24.0g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz lean lamb leg

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.13 tsp saffron threads

0.33 cup cooked basmati rice

1 tbsp slivered almonds

1 tbsp pomegranate seeds

1 tbsp dried barberries

0.25 cup beef bone broth

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the cubed lamb leg pieces evenly with sea salt and black pepper.
2
Heat the olive oil in a small heavy-bottomed pot over medium-high heat and sear the lamb until golden brown on all sides.
3
Add the diced yellow onion and minced garlic to the pot, sautéing for 3-4 minutes until the onion is translucent and fragrant.
4
Stir in the saffron threads and beef bone broth, then reduce heat to low, cover, and simmer for 45 minutes or until the lamb is fork-tender.
5
In a separate bowl, fluff the warm cooked basmati rice and fold in the toasted slivered almonds, dried barberries, and pomegranate seeds.
6
Plate the jeweled rice and top with the tender saffron lamb and its remaining aromatic braising juices.