NUTRITION

SERVINGS

INGREDIENTS

4.2 oz lamb loin chops

1 cup asparagus spears

1 cup cauliflower florets

0.25 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and break the cauliflower into bite-sized florets.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the salt and pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 15-18 minutes until tender and slightly browned.

• 5

  While vegetables roast, finely mince the rosemary, thyme, and garlic, then combine them in a small bowl with the remaining salt and pepper.

• 6

  Pat the lamb chops dry with a paper towel, brush both sides with Dijon mustard, and press the herb mixture firmly onto the meat.

• 7

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 8

  Sear the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 9

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

• 10

  Plate the succulent herb-crusted lamb chops alongside the roasted asparagus and cauliflower and serve immediately.