NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

2 cups broccoli florets

0 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Place the broccoli florets on the baking sheet and toss with 0.25 tablespoons of the olive oil and a pinch of sea salt and pepper.

• 3

  Roast the broccoli for 15 to 20 minutes, tossing halfway through, until the edges are golden and crispy.

• 4

  While the broccoli roasts, mince the garlic and combine it in a small bowl with the dried rosemary, dried thyme, and lemon zest.

• 5

  Pat the lamb loin chops dry with a paper towel and rub both sides with the herb mixture and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Sear the lamb chops for 3 to 4 minutes per side for medium-rare, ensuring a nice brown crust forms on the outside.

• 8

  Transfer the lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute before serving with the roasted broccoli.