NUTRITION

SERVINGS

INGREDIENTS

1 whole lamb loin chops

0.5 tsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

15 spears asparagus

0.5 cup green peas

1 tbsp fresh mint

1 tsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

  Pat the lamb chops dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the minced rosemary, thyme, garlic, sea salt, and black pepper.

• 3

  Press the herb mixture firmly onto both sides of the lamb chops to create a crust.

• 4

  Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 5

  Place the lamb chops in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.

• 6

  While the lamb rests, steam the asparagus and green peas for 4-5 minutes until tender-crisp and bright green.

• 7

  In a small ramekin, whisk together the finely chopped mint, lemon juice, and lemon zest.

• 8

  Serve the herb-crusted lamb chops over the steamed vegetables and drizzle with the zesty mint sauce.