NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg steak

1 medium Red potato

2 cloves Garlic

1 sprig Fresh rosemary

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Dice the red potato into 1/2-inch cubes and mince the garlic cloves.

• 2

  Toss the potato cubes with half of the avocado oil, half of the minced garlic, and a pinch of sea salt and pepper on a baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, season the lamb steak with the remaining sea salt and black pepper.

• 5

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat. Add the lamb steak and the rosemary sprig to the pan.

• 6

  Sear the lamb for 3-4 minutes per side for medium-rare, basting with the rosemary-infused oil. Remove from heat and let rest for 5 minutes.

• 7

  Steam the green beans for 4-5 minutes until tender-crisp and bright green.

• 8

  Plate the lamb steak alongside the garlic potatoes and green beans, garnishing with the roasted rosemary if desired.