Herbed Lamb and Vegetables
814
Calories
51g
Protein
62g
Carbs
44g
Fat
Tender lamb with roasted potato and vegetables in garlic and herbs. Rich and warming.
Kcal 814 · Protein 51 g · Carbs 62 g · $ 4.00 per serving
Protein 51g · Carbs 62g · Fat 44g
12 min
Prep
28 min
Cook
$ 4
Per Plate
814
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz lamb, cut into 1-inch pieces
- 1 potato, cubed
- 1.5 cups cooked green beans (from about 2 cups raw)
- 1 cup cooked sliced carrot (from about 1.5 cups raw)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 12 oz lamb, cut into 1-inch pieces
- 2 potato, cubed
- 3 cups cooked green beans (from about 4 cups raw)
- 2 cups cooked sliced carrot (from about 3 cups raw)
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tbsp olive oil
- 2 clove garlic, minced
- 24 oz lamb, cut into 1-inch pieces
- 4 potato, cubed
- 6 cups cooked green beans (from about 8 cups raw)
- 4 cups cooked sliced carrot (from about 6 cups raw)
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tbsp olive oil
- 4 clove garlic, minced
- 36 oz lamb, cut into 1-inch pieces
- 6 potato, cubed
- 9 cups cooked green beans (from about 12 cups raw)
- 6 cups cooked sliced carrot (from about 9 cups raw)
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tbsp olive oil
- 6 clove garlic, minced
- 48 oz lamb, cut into 1-inch pieces
- 8 potato, cubed
- 12 cups cooked green beans (from about 16 cups raw)
- 8 cups cooked sliced carrot (from about 12 cups raw)
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tbsp olive oil
- 8 clove garlic, minced
Before You Start
Heat the oven to 400°F, cube the potato, trim the green beans and slice the carrot, and pat the lamb dry so it colors instead of steaming.
How To Make It
- Heat the oven to 400°F, cube the potato, trim the green beans, and slice the carrot.
- Toss the potato, green beans, and carrot with the olive oil and minced garlic on a sheet pan.
- Roast 22 to 26 minutes, stirring once, until the potatoes are fork tender and the edges are browned.
- Meanwhile, pat the lamb dry and season it well.
- Sear the lamb in a hot pan, 3 to 4 minutes a side, until browned outside and it reaches 145°F in the center.
- Rest the lamb 3 minutes so the juices settle.
- While it rests, warm the spinach in the pan 1 to 2 minutes, until just wilted.
- Slice the lamb, plate it with the vegetables, and serve.
Fix It: If the lamb is browning too fast before it hits 145°F, lower the heat to medium and give it another minute or two a side.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 28 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories814
- Protein51g
- Carbs62g
- Fat44g
- Fiber14g
- Sodium226mg
Bonus Benefits
- Steady Energy
- A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Potato: potassium and slow carbs, reported to give steady energy.
Olive Oil: good fat and polyphenols, reported to look after your heart.
Potato: potassium and slow carbs, reported to give steady energy.
Olive Oil: good fat and polyphenols, reported to look after your heart.
Tools For This Recipe
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