Name: Tender Herb-Crusted Lamb Steak with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lamb leg steak; 1 tsp Olive oil; 1 cup Brussels sprouts; 1 cup Red bell pepper; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Tender Herb-Crusted Lamb Steak 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 Steak with Roasted Vegetables

Pan-seared lamb steak rubbed with fragrant herbs and garlic, served alongside a colorful medley of tender roasted vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.9g

Fat

19.4g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb leg steak

1 tsp Olive oil

1 cup Brussels sprouts

1 cup Red bell pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large rimmed baking sheet, toss the halved Brussels sprouts and chopped red bell pepper with half of the olive oil, half of the sea salt, and half of the black pepper.
3
Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
4
While the vegetables roast, finely mince the rosemary, thyme, and garlic.
5
In a small bowl, combine the minced herbs and garlic with the remaining salt and pepper. Rub this mixture evenly over both sides of the lamb steak.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Place the lamb steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
8
Remove the lamb from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices.
9
Slice the lamb against the grain and serve immediately alongside the roasted vegetables.