NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

1 bunch Asparagus

0.25 tbsp Olive oil

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  In a shallow bowl, whisk together the almond flour, dried rosemary, dried thyme, and garlic powder to create the herb crust mixture.

• 4

  Pat the lamb chops dry with a paper towel and brush both sides of each chop with a thin layer of Dijon mustard.

• 5

  Press the mustard-coated lamb chops into the almond flour herb mixture until they are evenly encrusted on all sides.

• 6

  Heat the remaining 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.

• 7

  Transfer the skillet to the oven along with the asparagus tray; roast for 8 to 10 minutes or until the lamb reaches your preferred internal temperature.

• 8

  Remove from the oven and squeeze the fresh lemon juice over the roasted asparagus before serving alongside the lamb.