NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb rib chops

1 cup Brussels sprouts

0.5 cup Carrots

0.5 tsp Extra virgin olive oil

0.5 cup Plain non-fat Greek yogurt

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the halved Brussels sprouts and sliced carrots with 1 teaspoon of olive oil and half of the salt and pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and beautifully caramelized.

• 4

  In a small bowl, combine the minced rosemary, thyme, and garlic to create the herb crust.

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat.

• 7

  Sear the lamb chops for 3 to 4 minutes per side for a perfect medium-rare finish.

• 8

  Whisk the Greek yogurt and lemon juice together in a small bowl to create a zesty dipping sauce.

• 9

  Plate the herb-crusted lamb alongside the roasted vegetables and serve with a dollop of the cooling yogurt sauce.