YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Lamb Chops
Savor the succulent flavor of a herb-crusted lamb chop, pan-seared to perfection with a crispy exterior and tender interior. Infused with aromatic rosemary and thyme, this dish is complemented by a light, refreshing side of roasted asparagus and cherry tomatoes, offering a delightful balance of rich protein and vibrant, fresh flavors.
INGREDIENTS
5 oz Lamb Chop
1 tsp Olive Oil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
0.5 tsp Garlic Powder
0.5 cup Asparagus
0.5 cup Cherry Tomatoes
1 cup Mixed Greens
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Pat the lamb chop dry with paper towels. In a small bowl, combine the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.
Rub the herb mixture evenly onto both sides of the lamb chop.
Heat a non-stick skillet over medium-high heat. Once hot, add the lamb chop and sear for about 3-4 minutes per side, or until a golden crust forms and the internal temperature reaches your desired doneness.
While the lamb is cooking, lightly steam or sauté the asparagus until tender-crisp, season with a pinch of salt and pepper.
Prepare a simple salad by combining the mixed greens and cherry tomatoes in a bowl. Drizzle with lemon juice and a tiny drizzle of olive oil if desired, tossing to coat.
Allow the lamb chop to rest for a couple of minutes before serving alongside the asparagus and salad.