NUTRITION

SERVINGS

INGREDIENTS

1.5 whole Lamb rib 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

0.5 tsp Olive oil

1 cup Asparagus spears

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.25 tsp Honey

PREPARATION

• 1

  Finely mince the fresh mint leaves and whisk together with apple cider vinegar and honey in a small bowl; set aside to let flavors meld.

• 2

  In a shallow dish, combine the almond flour, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Pat the lamb chops dry with a paper towel, then brush both sides of each chop with a thin layer of Dijon mustard.

• 4

  Press each side of the mustard-coated lamb chops into the herb and almond flour mixture until evenly crusted.

• 5

  Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the lamb chops and sear for 3-4 minutes per side for medium-rare.

• 6

  While the lamb is searing, steam or lightly sauté the asparagus spears until tender-crisp and bright green.

• 7

  Remove the lamb from the pan and let rest for 3 minutes before serving alongside the asparagus and drizzling with the zesty mint sauce.