NUTRITION

SERVINGS

INGREDIENTS

1 whole lamb loin chops

1 cup asparagus spears

0.5 cup beets

0.25 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 scoop vanilla protein powder

8 oz water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the beets into 1/2-inch pieces and trim the woody ends off the asparagus spears.

• 3

  Place the beets on a parchment-lined baking sheet, toss with 0.5 tbsp of olive oil and a pinch of salt and pepper, then roast for 15 minutes.

• 4

  While beets roast, finely mince the rosemary, thyme, and garlic, then rub the mixture onto the lamb chops along with the remaining salt and pepper.

• 5

  Add the asparagus to the baking sheet with the beets, tossing with a small splash of oil, and roast both vegetables for an additional 10-12 minutes until tender.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tbsp of olive oil; sear the lamb chops for 3-4 minutes per side for medium-rare.

• 7

  Remove the lamb from the pan and let it rest for 5 minutes to allow the juices to redistribute.

• 8

  In a shaker bottle or blender, combine the protein powder and water, mixing until completely smooth.

• 9

  Serve the herb-crusted lamb chops with the roasted vegetables and the protein shake on the side.