NUTRITION

SERVINGS

INGREDIENTS

2 whole lamb loin chops

0.13 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 cup asparagus spears

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the sea salt and black pepper.

• 3

  Rub the lamb loin chops evenly with the Dijon mustard, then press the herb and garlic mixture onto both sides of the meat.

• 4

  Heat half of the olive oil in a large oven-safe cast-iron skillet over medium-high heat and sear the lamb for 2-3 minutes per side until a golden-brown crust forms.

• 5

  While the lamb sears, toss the asparagus spears with the remaining olive oil and lemon juice on a small baking sheet.

• 6

  Transfer the skillet with the lamb into the oven alongside the asparagus and roast for 8-10 minutes until the lamb reaches your desired doneness and the asparagus is tender.

• 7

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