Seared Lamb Steak with Garlic Green Beans

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

Seared Lamb Steak with Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Lamb Steak with Garlic Green Beans

Pan-seared lamb leg steaks seasoned with fresh rosemary and served alongside crisp-tender green beans sautéed with golden garlic.

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NUTRITION

444kcal
Protein
39.1g
Fat
26.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Lamb Leg Steak

1.5 cups Green Beans

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Pat the lamb steaks dry and season with salt, pepper, and finely chopped rosemary.

  • 2

    Heat one teaspoon of olive oil in a cast-iron skillet over medium-high heat.

  • 3

    Sear the lamb for three to four minutes per side until medium-rare, then remove to a plate to rest.

  • 4

    In the same skillet, add the remaining oil and sauté the green beans until they turn bright green.

  • 5

    Add minced garlic and a tablespoon of water, then cover for two minutes to steam-finish until tender.

  • 6

    Finish with a squeeze of lemon juice and serve alongside the rested lamb.

Seared Lamb Steak with Garlic Green Beans

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

Seared Lamb Steak with Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Lamb Steak with Garlic Green Beans

Pan-seared lamb leg steaks seasoned with fresh rosemary and served alongside crisp-tender green beans sautéed with golden garlic.

NUTRITION

444kcal
Protein
39.1g
Fat
26.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Lamb Leg Steak

1.5 cups Green Beans

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Pat the lamb steaks dry and season with salt, pepper, and finely chopped rosemary.

  • 2

    Heat one teaspoon of olive oil in a cast-iron skillet over medium-high heat.

  • 3

    Sear the lamb for three to four minutes per side until medium-rare, then remove to a plate to rest.

  • 4

    In the same skillet, add the remaining oil and sauté the green beans until they turn bright green.

  • 5

    Add minced garlic and a tablespoon of water, then cover for two minutes to steam-finish until tender.

  • 6

    Finish with a squeeze of lemon juice and serve alongside the rested lamb.