NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Lamb rib chops

1 tbsp Almond flour

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a small bowl for the crust mixture.

• 2

  Combine the almond flour, finely chopped rosemary, thyme, and minced garlic in the bowl to create a crumbly herb coating.

• 3

  Season the lamb chops evenly on both sides with the sea salt and black pepper.

• 4

  Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the lamb chops for 2 minutes per side until a golden crust forms.

• 5

  Remove the skillet from the heat and carefully press the herb-almond mixture onto the top surface of each lamb chop.

• 6

  Arrange the asparagus spears in the skillet around the lamb chops, tossing them slightly in the remaining pan juices.

• 7

  Transfer the skillet to the oven and roast for 8 to 10 minutes, or until the lamb reaches your desired level of doneness.

• 8

  Allow the lamb to rest for 5 minutes before serving to ensure the meat remains juicy and tender.