NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 tbsp Extra virgin olive oil

1 bunch Asparagus

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the lamb chops dry with a paper towel and season both sides generously with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

• 7

  Place the lamb chops in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, adding the minced garlic and rosemary to the pan during the final 2 minutes.

• 8

  Remove the lamb from the heat and let it rest on a plate for 5 minutes to allow the juices to redistribute.

• 9

  Plate the lamb chops over the roasted asparagus and finish with a bright squeeze of fresh lemon juice before serving.