NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 tsp Olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Green peas

1 tbsp Fresh mint

1 tsp Lemon juice

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Trim any excess fat from the lamb loin chops and pat them completely dry with a paper towel.

• 3

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

• 4

  Rub the herb mixture evenly onto both sides of the lamb chops, pressing firmly so the crust adheres.

• 5

  Toss the asparagus spears with 0.5 tsp of olive oil and a pinch of salt, then spread them on the baking sheet and roast for 12 minutes.

• 6

  Heat the remaining 0.5 tsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  While the lamb rests for 5 minutes, steam the green peas until tender, then pulse them in a food processor with fresh mint and lemon juice until a coarse mash forms.

• 9

  Plate the zesty pea mash, top with the herb-crusted lamb chops, and serve alongside the roasted asparagus.