NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

1 cup Zucchini

1 cup Red bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the sliced zucchini and chopped bell peppers with olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the vegetables for 18 minutes until they are tender and slightly caramelized around the edges.

• 4

  In a small shallow bowl, combine the almond flour, minced garlic, finely chopped rosemary, and thyme.

• 5

  Season the lamb chops with the remaining sea salt and black pepper, then brush the top surface of each chop with Dijon mustard.

• 6

  Press the mustard-coated side of each lamb chop firmly into the almond-herb mixture to create an even, thick crust.

• 7

  Heat a large oven-safe skillet over medium-high heat and sear the lamb chops crust-side up for 3 minutes to brown the bottom.

• 8

  Transfer the skillet directly into the oven and roast for 5 to 7 minutes until the internal temperature reaches 145°F for medium-rare.

• 9

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

• 10

  Plate the herb-crusted lamb alongside the roasted vegetables and serve immediately while hot.