NUTRITION

SERVINGS

INGREDIENTS

4.6 ounces Lamb Loin Chops (trimmed)

120 grams Sweet Potato (cubed)

80 grams Carrots (sliced)

0.75 tablespoon Olive Oil

1 tablespoon Almond Meal

1 clove Garlic (minced)

1 sprig Fresh Rosemary (chopped)

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and sliced carrots with half of the olive oil, salt, and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender.

• 4

  While vegetables roast, combine the almond meal, minced garlic, and chopped rosemary in a small bowl.

• 5

  Season the lamb chops with salt and pepper, then sear them in a hot skillet with the remaining olive oil for 2 minutes per side.

• 6

  Remove the skillet from heat and press the almond-herb mixture firmly onto the top of each lamb chop.

• 7

  Place the lamb chops in the oven (either in the skillet if oven-safe or on the baking sheet) for the final 5-7 minutes of roasting.

• 8

  Remove from the oven and let the lamb rest for 3 minutes before serving alongside the caramelized root vegetables.