NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

1.5 cups asparagus spears

0.25 tbsp extra virgin olive oil

0.5 tbsp almond flour

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears with 0.25 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  In a shallow bowl, combine the almond flour, minced rosemary, thyme, garlic powder, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 5

  Pat the lamb chops dry and press each side firmly into the herb mixture until evenly coated.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 7

  Sear the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired doneness.

• 8

  Remove the lamb from the pan and let it rest for 5 minutes before serving with the roasted asparagus and a squeeze of fresh lemon juice.