NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin

0.25 tsp Olive oil

0 tbsp Almond meal

1 tsp Dijon mustard

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Brussels sprouts

0.5 cup Carrots

0.25 tsp Olive oil

PREPARATION

• 1

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

• 2

  Trim the Brussels sprouts and cut them in half, then peel and slice the carrots into half-moons.

• 3

  Toss the vegetables on the baking sheet with 1 tsp of olive oil and a pinch of salt and pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  In a small bowl, combine the almond meal, dried rosemary, and dried thyme.

• 6

  Pat the lamb loin dry with a paper towel and season all sides with the remaining sea salt and black pepper.

• 7

  Brush the top and sides of the lamb with Dijon mustard, then press the herb and almond mixture firmly onto the meat.

• 8

  Heat the remaining 1 tsp of olive oil in an oven-safe skillet over medium-high heat.

• 9

  Sear the lamb for 2-3 minutes on the bottom side (non-crusted) until golden brown.

• 10

  Carefully flip the lamb or place the skillet directly into the oven for 6-8 minutes until the internal temperature reaches 135°F for medium-rare.

• 11

  Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing into thick medallions.

• 12

  Serve the herb-crusted lamb alongside the roasted vegetables.