NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0.5 cup Carrots

0.5 cup Parsnips

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch pieces.

• 3

  Place the vegetables on a baking sheet and toss with 0.25 tbsp of olive oil and half of the salt and pepper.

• 4

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

• 5

  While vegetables roast, finely mince the rosemary, thyme, and garlic.

• 6

  In a small bowl, combine the minced herbs and garlic with the remaining 0.25 tbsp of olive oil and the remaining salt and pepper.

• 7

  Pat the lamb chops dry with a paper towel and rub the herb mixture generously onto all sides of the meat.

• 8

  Heat a heavy skillet or cast-iron pan over medium-high heat.

• 9

  Sear the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 10

  Remove the lamb from the pan and let it rest for 5 minutes to allow the juices to redistribute before serving with the roasted root vegetables.