NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb rib chops

1 tbsp Almond flour

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Raw honey

1 cup Asparagus spears

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim any excess thick fat from the edges of the lamb chops and pat them dry with a paper towel.

• 3

  In a shallow bowl, whisk together the almond flour, rosemary, thyme, sea salt, and black pepper.

• 4

  Press each side of the lamb chops firmly into the almond flour mixture until evenly coated.

• 5

  Toss the asparagus spears with garlic powder and a splash of water on the prepared baking sheet, then roast for 12 minutes until tender.

• 6

  While asparagus roasts, heat the olive 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, ensuring the crust turns golden brown.

• 8

  Finely mince the fresh mint and whisk it together with the apple cider vinegar and honey in a small ramekin.

• 9

  Remove the lamb from the pan and let it rest for 3 minutes before serving alongside the roasted asparagus and drizzling with the mint sauce.