NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Trim any excess fat from the lamb loin chops and pat them dry with a paper towel to ensure a good sear.

• 3

  In a small bowl, combine the minced rosemary, thyme, garlic, half of the sea salt, and half of the black pepper.

• 4

  Rub the herb and garlic mixture evenly onto both sides of the lamb chops, pressing it into the meat.

• 5

  Toss the asparagus spears on the prepared baking sheet with 0.5 tbsp of olive oil and the remaining salt and pepper.

• 6

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

• 7

  While the asparagus roasts, heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat.

• 8

  Sear the lamb chops for 3-4 minutes per side until the herb crust is golden brown and the internal temperature reaches 135°F for medium-rare.

• 9

  Remove the lamb from the skillet and let it rest for 5 minutes before drizzling with lemon juice and serving with the roasted asparagus.