Name: Herb-Crusted Lamb with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lamb loin chops; 1 tbsp Dijon mustard; 0.5 tbsp Almond flour; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cherry tomatoes; 0.5 tsp Extra virgin olive oil

Herb-Crusted Lamb 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 with Roasted Vegetables

Tender lamb chops seared with a fragrant rosemary-thyme crust, served alongside vibrant roasted asparagus and blistered cherry tomatoes for a savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.5g

Fat

33.4g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb loin chops

1 tbsp Dijon mustard

0.5 tbsp Almond flour

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim any excess fat from the lamb loin chops and pat them completely dry with a paper towel to ensure a proper crust.
3
In a small bowl, whisk together the almond flour, dried rosemary, dried thyme, garlic powder, and half of the sea salt and black pepper.
4
Brush the top and sides of each lamb chop with a thin layer of Dijon mustard, then press the herb and almond mixture firmly into the mustard.
5
Arrange the asparagus spears and cherry tomatoes on one side of the baking sheet, drizzling them with olive oil and the remaining salt and pepper.
6
Place the crusted lamb chops on the other side of the baking sheet, ensuring they are not touching the vegetables.
7
Roast in the center of the oven for 12 to 15 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.
8
Remove from the oven and let the lamb rest on a warm plate for 5 minutes to allow the juices to redistribute before serving alongside the roasted vegetables.