NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and half of the olive oil to create a thick paste.

• 3

  Rub the herb paste evenly over both sides of each lamb chop, pressing it in so it adheres.

• 4

  Heat a large oven-safe skillet over medium-high heat and sear the lamb chops for 2 minutes on each side until a golden-brown crust forms.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt, then arrange them in the skillet around the lamb chops.

• 6

  Transfer the entire skillet to the oven and roast for 5 to 7 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.

• 7

  Remove the skillet from the oven and let the lamb rest for 5 minutes before drizzling the lemon juice over the meat and vegetables to serve.