Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

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

Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

Pan-seared lamb steaks coated in a fragrant rosemary-garlic rub, served alongside a colorful medley of tender roasted vegetables with a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
44.1g
Fat
30.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb leg steak

1 tsp dried rosemary

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into bite-sized pieces and toss them on the baking sheet with the broccoli florets.

  • 3

    Drizzle half of the olive oil and a pinch of sea salt over the vegetables, tossing to coat evenly.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and the edges are slightly caramelized.

  • 5

    While the vegetables roast, pat the lamb steaks dry with a paper towel and season both sides with rosemary, garlic powder, salt, and pepper.

  • 6

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

  • 7

    Place the lamb steaks in the hot skillet and sear for 3-4 minutes per side for a medium-rare finish.

  • 8

    Remove the lamb from the pan and let it rest for 5 minutes to allow the juices to redistribute.

  • 9

    Drizzle the lamb with fresh lemon juice and serve immediately alongside the roasted vegetables.

Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

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

Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Lamb Steaks with Roasted Vegetables

Pan-seared lamb steaks coated in a fragrant rosemary-garlic rub, served alongside a colorful medley of tender roasted vegetables with a satisfyingly crisp finish.

NUTRITION

506kcal
Protein
44.1g
Fat
30.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb leg steak

1 tsp dried rosemary

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into bite-sized pieces and toss them on the baking sheet with the broccoli florets.

  • 3

    Drizzle half of the olive oil and a pinch of sea salt over the vegetables, tossing to coat evenly.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and the edges are slightly caramelized.

  • 5

    While the vegetables roast, pat the lamb steaks dry with a paper towel and season both sides with rosemary, garlic powder, salt, and pepper.

  • 6

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

  • 7

    Place the lamb steaks in the hot skillet and sear for 3-4 minutes per side for a medium-rare finish.

  • 8

    Remove the lamb from the pan and let it rest for 5 minutes to allow the juices to redistribute.

  • 9

    Drizzle the lamb with fresh lemon juice and serve immediately alongside the roasted vegetables.