NUTRITION

SERVINGS

INGREDIENTS

6 ounce lamb loin chops

0 tbsp almond flour

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0 tbsp extra virgin olive oil

0.25 cup fresh mint leaves

1 tbsp lemon juice

1 tsp raw honey

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  In a shallow bowl, combine the almond flour, dried rosemary, and dried thyme, then press the mixture firmly onto both sides of each lamb chop.

• 3

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

• 4

  Place the lamb chops in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until a golden-brown crust has formed.

• 5

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

• 6

  While the lamb rests, finely mince the fresh mint leaves and whisk them together with the lemon juice and raw honey in a small bowl.

• 7

  Steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender.

• 8

  Plate the lamb chops and drizzle the zesty mint sauce over the top, serving the asparagus on the side.