NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

1 cup carrots

0.5 cup parsnips

0.5 tsp olive oil

1 tbsp dijon mustard

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and slice the carrots and parsnips into 1-inch thick rounds or chunks.

• 3

  Toss the vegetables on a baking sheet with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the root vegetables for 25 minutes, flipping once halfway through, until they are tender and caramelized.

• 5

  While the vegetables roast, finely mince the garlic, rosemary, and thyme, then mix them together in a small bowl.

• 6

  Pat the lamb loin chops dry with a paper towel and brush all sides with the Dijon mustard.

• 7

  Press the herb and garlic mixture firmly onto the mustard-coated lamb chops to create an even crust.

• 8

  Heat the remaining 1 teaspoon of olive oil in a heavy, oven-safe skillet over medium-high heat.

• 9

  Sear the lamb chops for 2 minutes per side to develop a golden crust, then transfer the skillet directly into the oven for 5 to 7 minutes for medium-rare.

• 10

  Remove the lamb from the oven and let it rest for 5 minutes before serving alongside the roasted vegetables.