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Herb-Crusted Lamb with Roasted Autumn Vegetables
Herb-Crusted Lamb with Roasted Autumn Vegetables

Herb-Crusted Lamb with Roasted Autumn Vegetables
A kid-friendly, gluten-free dinner featuring succulent lamb and seasonal vegetables.
Herb-Crusted Lamb with Roasted Autumn Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting a healthy omnivorous diet.

Ingredients:
1
Servings
  • 150
    g
     lamb chop
  • 100
    g
     potato
  • 50
    g
     carrot
  • 10
    ml
     olive oil
  • 5
    g
     rosemary
  • 1
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Herb-Crusted Lamb with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the lamb chop with olive oil, minced garlic, and chopped rosemary.
  3. Place the lamb on a baking tray and surround it with diced potatoes and sliced carrots.
  4. Drizzle the vegetables with olive oil and season with salt.
  5. Bake for about 30 minutes until the lamb is cooked to your liking and the vegetables are tender.
  6. Let the lamb rest for a few minutes before serving with the roasted vegetables.
Nutrition Per Serving 318 g Per 100g
Energy 637.9 kcal 201 kcal
Protein 40.3 g 12.7 g
Fibre 4.4 g 1.4 g
Salt 0.2 g 0.1 g
Sugar 3.2 g 1.0 g
Carbohydrates 24 g 7.5 g
Fat 42 g 13.2 g
  • 150
    g
     lamb chop
  • 100
    g
     potato
  • 50
    g
     carrot
  • 10
    ml
     olive oil
  • 5
    g
     rosemary
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Rub the lamb chop with olive oil, minced garlic, and chopped rosemary.

Place the lamb on a baking tray and surround it with diced potatoes and sliced carrots.

Drizzle the vegetables with olive oil and season with salt.

Bake for about 30 minutes until the lamb is cooked to your liking and the vegetables are tender.

Let the lamb rest for a few minutes before serving with the roasted vegetables.

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