NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb loin chops

0.5 tbsp Olive oil

1 tbsp Dijon mustard

0.5 tbsp Almond flour

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 cup Red bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and slice the red bell pepper into thin strips.

• 3

  Place the asparagus and peppers on a baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 15-18 minutes until tender and slightly charred.

• 5

  While vegetables roast, finely mince the garlic, rosemary, and thyme.

• 6

  In a small bowl, combine the almond flour, minced garlic, rosemary, and thyme to create the herb crust.

• 7

  Pat the lamb chops dry with a paper towel and season with the remaining sea salt and black pepper.

• 8

  Brush each side of the lamb chops with a thin layer of Dijon mustard, then press the herb and almond flour mixture firmly onto both sides.

• 9

  Heat the remaining olive oil in a large oven-safe skillet over medium-high heat.

• 10

  Sear the lamb chops for 2-3 minutes on one side until a golden crust forms, then flip.

• 11

  Place the skillet directly into the oven for 4-6 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.

• 12

  Remove the lamb from the oven and let it rest for 5 minutes before serving alongside the roasted vegetables.