Herbed Lamb and Vegetables

• 6 oz lamb
• 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

• 12 oz lamb
• 2 potato, cubed
• 3 cups cooked green beans (from about 2 cups raw)
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp olive oil
• 2 clove garlic

• 18 oz lamb
• 3 potato, cubed
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 clove garlic

• 24 oz lamb
• 4 potato, cubed
• 6 cups cooked green beans (from about 2 cups raw)
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp olive oil
• 4 clove garlic

1. Heat the oven to 400°F, cube the potato, trim the green beans, and slice the carrot.
2. Toss the potato, green beans, and carrot with the olive oil and minced garlic on a sheet pan.
3. Roast 22 to 26 minutes, stirring once, until the potatoes are fork tender and the edges are browned.

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4. Meanwhile, pat the lamb dry and season it well.
5. Sear the lamb in a hot pan, 3 to 4 minutes a side, until browned outside and it reaches 145°F in the center.

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6. Rest the lamb 3 minutes so the juices settle.

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7. While it rests, warm the spinach in the pan 1 to 2 minutes, until just wilted.

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8. Slice the lamb, plate it with the vegetables, and serve.

• Calories814
• Protein51g
• Carbs62g
• Fat44g
• Fiber14g
• Sodium226mg

• Steady Energy
• A Healthy Weight

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