NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0 tsp Olive oil

0 tsp Avocado oil

1 cup Asparagus

1 cup Red bell pepper

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the asparagus and sliced red bell pepper on the sheet, drizzle with olive oil, and season with half of the sea salt and black pepper.

• 3

  Roast the vegetables for 12 to 15 minutes until they are tender and slightly charred.

• 4

  In a small bowl, combine the minced garlic, chopped rosemary, and chopped thyme.

• 5

  Season the lamb chops with the remaining sea salt and black pepper, then press the garlic-herb mixture firmly onto both sides of each chop.

• 6

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  Remove the lamb from the skillet and let it rest for 5 minutes to lock in the juices before serving with the roasted vegetables.