NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb rib chops

1 tbsp Almond flour

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Lemon zest

1 tsp Dijon mustard

0.5 tsp Extra virgin olive oil

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, combine the almond flour, minced garlic, finely chopped rosemary, thyme, lemon zest, sea salt, and black pepper.

• 3

  Pat the lamb chops dry with a paper towel and brush the top side of each chop with a thin layer of Dijon mustard.

• 4

  Press the almond-herb mixture firmly onto the mustard-coated side of the lamb chops to create an even crust.

• 5

  Heat 1 teaspoon of olive oil in a large oven-safe skillet over medium-high heat.

• 6

  Place the lamb chops in the skillet, crust-side up, and sear the bottom for 3 minutes until browned.

• 7

  Toss the asparagus spears with the remaining 0.5 teaspoon of olive oil and arrange them around the lamb chops in the skillet.

• 8

  Transfer the skillet to the oven and roast for 8 to 10 minutes until the lamb reaches an internal temperature of 135°F.

• 9

  Remove from the oven and allow the lamb to rest for 5 minutes before serving to ensure a juicy finish.