Name: Herb-Crusted Lamb Chops with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Lamb rib chops; 0.25 tbsp Olive oil; 1 cup Brussels sprouts; 0.5 cup Carrots; 1 tbsp Dijon mustard; 1 tsp Fresh rosemary; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Crusted Lamb Chops 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

Herb-Crusted Lamb Chops with Roasted Vegetables

Pan-seared lamb chops coated in aromatic rosemary and garlic, served with a vibrant medley of oven-roasted Brussels sprouts and carrots for a savory and satisfying finish.

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NUTRITION

Protein

32.6g

Fat

42.2g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lamb rib chops

0.25 tbsp Olive oil

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Dijon mustard

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Halve the Brussels sprouts and slice carrots into rounds; toss with half the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast vegetables for 20-25 minutes until tender and slightly caramelized.
4
While vegetables roast, mince the garlic and rosemary, then mix with Dijon mustard in a small bowl.
5
Season lamb chops with remaining sea salt and black pepper, then sear in a hot skillet with the remaining olive oil for 2-3 minutes per side.
6
Brush the mustard-herb mixture onto the lamb chops during the last minute of cooking.
7
Let the lamb rest for 5 minutes before serving alongside the roasted vegetables.