NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

1 tbsp Dijon mustard

1 tbsp almond flour

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

2 cup asparagus spears

0.25 cup fresh mint leaves

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

  Pat lamb chops dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small shallow bowl, combine the almond flour, dried rosemary, and dried thyme.

• 3

  Brush the top of each lamb chop with a thin layer of Dijon mustard, then press the mustard-side firmly into the herb-flour mixture to create a crust.

• 4

  Heat 1 teaspoon of olive oil in a heavy-bottomed skillet over medium-high heat.

• 5

  Place the lamb chops in the skillet, crust-side down first, and sear for 4-5 minutes per side until the crust is golden and internal temperature reaches 135°F for medium-rare.

• 6

  Remove the lamb from the pan and let it rest on a cutting board for 5 minutes.

• 7

  In the same skillet, add the asparagus spears and sauté for 3-4 minutes until tender-crisp and bright green.

• 8

  While the asparagus cooks, finely mince the fresh mint and garlic, then whisk them together with the lemon juice and the remaining teaspoon of olive oil.

• 9

  Plate the sautéed asparagus, top with the rested lamb chops, and finish by drizzling the zesty mint sauce over the meat.