NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb rib chops

0.25 tbsp extra virgin olive oil

1 cup asparagus spears

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the lamb chops dry and season both sides with the remaining sea salt, black pepper, rosemary, and thyme.

• 5

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

• 6

  Sear the lamb chops for 3 to 4 minutes per side for medium-rare, adding the minced garlic to the pan during the final minute of cooking.

• 7

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

• 8

  Plate the lamb chops alongside the roasted asparagus and finish the dish with a fresh squeeze of lemon juice.