NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

12 medium asparagus spears

0.25 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, half the salt, and half the pepper.

• 3

  Roast the asparagus in the oven for 10 to 12 minutes until tender yet still vibrant green.

• 4

  While the asparagus roasts, pat the lamb chops dry and season both sides with the remaining salt, pepper, and the finely chopped fresh rosemary.

• 5

  Heat the remaining olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Place the lamb chops in the hot pan and sear for 3 to 4 minutes per side for medium-rare, or until a deep golden crust has formed.

• 7

  During the last minute of searing, add the minced garlic to the pan and tilt the skillet to spoon the garlic-infused oil over the lamb chops.

• 8

  Remove the lamb from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 9

  Plate the lamb chops next to the roasted asparagus and finish with a bright sprinkle of fresh lemon zest.