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.

Herb-Crusted Lamb Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb Chops with Roasted Vegetables

Pan-seared lamb chops coated in a fragrant herb crust, served alongside vibrant roasted asparagus and blistered cherry tomatoes for a savory and satisfying meal.

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NUTRITION

503kcal
Protein
31.2g
Fat
38.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 small lamb rib chops

1 tbsp Dijon mustard

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

10 medium asparagus spears

0.5 cup cherry tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

  • 3

    Drizzle the vegetables with half of the olive oil and season with a pinch of the sea salt and black pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes are blistered.

  • 5

    In a small bowl, whisk together the Dijon mustard, minced garlic, rosemary, and thyme to create a thick herb paste.

  • 6

    Pat the lamb chops dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 7

    Heat the remaining olive oil in a large cast-iron skillet over medium-high heat until shimmering.

  • 8

    Sear the lamb chops for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness.

  • 9

    Remove the skillet from the heat and immediately brush the herb paste onto the top of each hot lamb chop.

  • 10

    Transfer the chops to a plate and let them rest for 5 minutes before serving with the roasted vegetables.

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.

Herb-Crusted Lamb Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lamb Chops with Roasted Vegetables

Pan-seared lamb chops coated in a fragrant herb crust, served alongside vibrant roasted asparagus and blistered cherry tomatoes for a savory and satisfying meal.

NUTRITION

503kcal
Protein
31.2g
Fat
38.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 small lamb rib chops

1 tbsp Dijon mustard

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

10 medium asparagus spears

0.5 cup cherry tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

  • 3

    Drizzle the vegetables with half of the olive oil and season with a pinch of the sea salt and black pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes are blistered.

  • 5

    In a small bowl, whisk together the Dijon mustard, minced garlic, rosemary, and thyme to create a thick herb paste.

  • 6

    Pat the lamb chops dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 7

    Heat the remaining olive oil in a large cast-iron skillet over medium-high heat until shimmering.

  • 8

    Sear the lamb chops for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness.

  • 9

    Remove the skillet from the heat and immediately brush the herb paste onto the top of each hot lamb chop.

  • 10

    Transfer the chops to a plate and let them rest for 5 minutes before serving with the roasted vegetables.