NUTRITION

SERVINGS

INGREDIENTS

1.5 whole lamb loin chops

0.25 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 medium carrot

PREPARATION

• 1

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

• 2

  Slice the carrot into 1/2-inch thick rounds and place them on the baking sheet with the broccoli florets.

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and season with a pinch of the sea salt and black pepper; toss to coat and spread in a single layer.

• 4

  Roast the vegetables in the oven for 18-20 minutes, or until they are tender and the edges are slightly caramelized.

• 5

  While the vegetables roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 6

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

• 7

  Pat the lamb chops dry with a paper towel and rub the herb mixture firmly onto both sides of each chop.

• 8

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

• 9

  Place the lamb chops in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until the internal temperature reaches 145°F.

• 10

  Remove the lamb from the skillet and let it rest on a plate for 5 minutes to allow the juices to redistribute.

• 11

  Plate the herb-crusted lamb chops alongside the roasted broccoli and carrots and serve immediately.