NUTRITION

SERVINGS

INGREDIENTS

3 pieces lamb cutlets

0.5 tbsp almond flour

3 tbsp fresh mint

1 tsp fresh rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nonfat Greek yogurt

0.25 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp apple cider vinegar

1 tsp honey

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with a tiny drizzle of olive oil and a pinch of salt, then roast for 10-12 minutes until tender-crisp.

• 3

  In a shallow bowl, combine the almond flour, 1 tablespoon of finely chopped mint, rosemary, garlic powder, salt, and pepper.

• 4

  Pat the lamb cutlets dry with a paper towel, brush a thin layer of Greek yogurt over both sides, and press firmly into the almond-herb mixture.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the lamb for 3-4 minutes per side for medium-rare.

• 6

  While the lamb rests, whisk together the remaining 2 tablespoons of chopped mint, apple cider vinegar, and honey in a small bowl.

• 7

  Serve the herb-crusted lamb cutlets over the roasted asparagus and drizzle the bright mint sauce over the top.