NUTRITION

SERVINGS

INGREDIENTS

3 oz Lamb loin chops

1 tbsp Harissa paste

0.5 cup Non-fat Greek yogurt

1 tbsp Fresh mint leaves

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower florets

0.5 tsp Extra virgin olive oil

1 clove Garlic

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with the olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are golden and tender.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, chopped mint, lemon juice, and minced garlic to create the cooling sauce.

• 5

  Pat the lamb chops dry and rub the harissa paste onto both sides of each chop, then season with the remaining salt and pepper.

• 6

  Heat a heavy-bottomed skillet over medium-high heat and sear the lamb chops for 3 to 4 minutes per side for a perfect medium-rare.

• 7

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

• 8

  Serve the spicy lamb chops alongside the roasted cauliflower with a generous dollop of the mint yogurt on top.