NUTRITION

SERVINGS

INGREDIENTS

5 oz lamb loin chops

1 cup zucchini

0.5 cup red bell pepper

0 tsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into rounds and dice the red bell pepper into one-inch pieces.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  In a small bowl, combine the dried oregano, dried thyme, garlic powder, remaining sea salt, and black pepper.

• 6

  Pat the lamb loin chops dry with a paper towel and press the herb mixture firmly onto both sides of each chop.

• 7

  Heat the remaining olive oil in a heavy skillet or cast-iron pan over medium-high heat.

• 8

  Sear the lamb chops for 3-4 minutes per side until a golden-brown crust forms and they reach your desired level of doneness.

• 9

  Remove the lamb from the pan and let it rest for 5 minutes to lock in the savory juices.

• 10

  Serve the charred lamb chops alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.