NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

0.25 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

0.5 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the lamb loin chops dry with paper towels and season both sides evenly with the sea salt and black pepper.

• 3

  In a small bowl, combine 0.5 tbsp of the olive oil with the minced garlic, rosemary, and thyme; rub this herb mixture over all sides of the lamb.

• 4

  Heat a large cast-iron skillet over medium-high heat and sear the lamb chops for 2-3 minutes per side until a deep golden crust forms.

• 5

  On the prepared baking sheet, toss the asparagus with the remaining 0.5 tbsp of olive oil and the lemon juice.

• 6

  Transfer the seared lamb chops to the baking sheet alongside the asparagus and roast for 6-8 minutes until the internal temperature of the lamb reaches 135°F for medium-rare.

• 7

  Remove from the oven and let the lamb rest for 5 minutes to allow the juices to redistribute before serving with the roasted asparagus.