NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Olive oil

1.5 cup Asparagus

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the lemon zest, sea salt, and black pepper.

• 3

  Pat the lamb loin chops dry with a paper towel and rub them with half of the olive oil, then press the herb mixture firmly onto both sides of each chop.

• 4

  Trim the woody ends off the asparagus and toss the spears on a parchment-lined baking sheet with the remaining olive oil and a tiny pinch of salt.

• 5

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then sear the lamb chops for 3 minutes on one side to develop a golden-brown crust.

• 6

  Flip the chops and immediately transfer the skillet to the oven, or place the chops on the baking sheet with the asparagus.

• 7

  Roast everything for 8 to 10 minutes until the asparagus is tender and the lamb reaches an internal temperature of 135°F for medium-rare.

• 8

  Remove from the oven and let the lamb rest for 5 minutes before serving to ensure the juices redistribute.