NUTRITION

SERVINGS

INGREDIENTS

5.5 oz lamb loin chops

0.25 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup cauliflower rice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and crisp-tender.

• 4

  While broccoli roasts, pat the lamb chops dry with a paper towel and season both sides generously with salt, pepper, minced rosemary, and thyme.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the lamb chops in the skillet and sear for 3-4 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes.

• 7

  In the same skillet, add the minced garlic and cauliflower rice, sautéing for 4-5 minutes in the residual lamb fat until tender and fluffy.

• 8

  Serve the rested lamb chops over the cauliflower rice with the roasted broccoli on the side.