Name: Herb-Crusted Lamb with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Lamb leg (trimmed); 1 tbsp Dijon mustard; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Carrot; 1 medium Parsnip; 0.5 tsp Extra virgin olive oil

Herb-Crusted Lamb with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb with Roasted Root Vegetables

Succulent lamb leg roasted with a fragrant rosemary-garlic crust, served alongside tender, caramelized carrots and parsnips.

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NUTRITION

Protein

48.8g

Fat

29.0g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Lamb leg (trimmed)

1 tbsp Dijon mustard

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Carrot

1 medium Parsnip

0.5 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel the carrot and parsnip, then slice them into one-inch thick rounds.
3
Toss the sliced vegetables with olive oil and half of the sea salt and black pepper on a parchment-lined baking sheet.
4
In a small bowl, mix together the Dijon mustard, minced garlic, chopped rosemary, and chopped thyme to create a paste.
5
Rub the herb-mustard paste evenly over all sides of the lamb leg.
6
Season the lamb with the remaining sea salt and black pepper.
7
Place the lamb on the baking sheet, nestled among the root vegetables.
8
Roast for 25 to 30 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.
9
Remove from the oven and let the lamb rest for 10 minutes before slicing against the grain to ensure maximum juiciness.