Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

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

Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

Herb-seared lamb loin chops served over a velvety Greek yogurt potato mash and tender steamed broccoli, finished with a touch of fragrant rosemary.

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NUTRITION

493kcal
Protein
41.1g
Fat
21.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb Loin Chops

150g Russet Potato

60g Non-fat Greek Yogurt

100g Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Peel and dice the russet potato into small cubes, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    While potatoes boil, season the lamb chops with salt, pepper, minced garlic, and finely chopped rosemary.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes per side for medium-rare.

  • 4

    Steam the broccoli florets for 5-6 minutes until they are bright green and tender-crisp.

  • 5

    Drain the potatoes and mash them thoroughly, stirring in the non-fat Greek yogurt until the texture is smooth and velvety.

  • 6

    Plate the creamy mash, top with the herb-seared lamb, and serve alongside the steamed broccoli.

Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

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

Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Lamb with Creamy Mash Potatoes and Steamed Broccoli

Herb-seared lamb loin chops served over a velvety Greek yogurt potato mash and tender steamed broccoli, finished with a touch of fragrant rosemary.

NUTRITION

493kcal
Protein
41.1g
Fat
21.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb Loin Chops

150g Russet Potato

60g Non-fat Greek Yogurt

100g Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Peel and dice the russet potato into small cubes, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    While potatoes boil, season the lamb chops with salt, pepper, minced garlic, and finely chopped rosemary.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes per side for medium-rare.

  • 4

    Steam the broccoli florets for 5-6 minutes until they are bright green and tender-crisp.

  • 5

    Drain the potatoes and mash them thoroughly, stirring in the non-fat Greek yogurt until the texture is smooth and velvety.

  • 6

    Plate the creamy mash, top with the herb-seared lamb, and serve alongside the steamed broccoli.