Name: Herb-Crusted Lamb with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Lamb loin chops; 0.25 tbsp Olive oil; 1 cup Brussels sprouts; 0.5 cup Carrots; 1 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared lamb loin chops coated in a fragrant rosemary-garlic crust, served with a medley of tender roasted carrots and Brussels sprouts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.7g

Fat

38.2g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lamb loin chops

0.25 tbsp Olive oil

1 cup Brussels sprouts

0.5 cup Carrots

1 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim any excess fat from the lamb loin chops and pat them completely dry with a paper towel.
3
Toss the halved Brussels sprouts and sliced carrots with 0.25 tablespoons of the olive oil on a large rimmed baking sheet.
4
Roast the vegetables for 20 to 25 minutes until they are tender and beautifully caramelized.
5
In a small bowl, mix together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.
6
Press the herb seasoning mixture firmly onto both sides of each lamb chop to create a thick crust.
7
Heat the remaining 0.25 tablespoons of olive oil in a 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 your preferred level of doneness is reached.
9
Transfer the lamb to a plate and let it rest for 5 minutes before serving with the roasted vegetables.