NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb rib chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the lamb chops dry with a paper towel and season both sides with the remaining sea salt, black pepper, rosemary, and thyme.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 6

  Add the lamb chops and minced garlic to the hot skillet, searing the meat for 3 to 4 minutes per side for a perfect medium-rare finish.

• 7

  Remove the lamb from the heat and let it rest for 5 minutes to allow the juices to redistribute.

• 8

  Plate the lamb chops alongside the roasted asparagus, finishing the entire dish with fresh lemon juice and a sprinkle of lemon zest.