Rosemary Lamb Chops

Recipe makes 4 servings

Ingredients:

4 lamb chops (about 1-inch/2.5cm)
2 Tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
2 sprigs of fresh rosemary, finely chopped

For the steamed broccoli:
2 cups broccoli florets
Salt to taste

Instructions:

Preheat your oven to 400°F (200°C).

Pat the lamb chops dry with paper towels to remove any excess moisture. Brush both sides of each lamb chop with olive oil. Season the lamb chops generously with salt, black pepper, and chopped rosemary, pressing the seasonings into the meat.

Place the seasoned lamb chops on a baking sheet lined with parchment paper or aluminum foil.

Bake in the preheated oven for about 12-15 minutes for medium-rare, or until your desired level of doneness.

Remove from the oven and let rest for a few minutes before serving.

While the lamb chops are baking, steam the broccoli florets until they are tender but still vibrant green, about 5-7 minutes. Season the steamed broccoli with a pinch of salt.

Plate the lamb chops alongside the steamed broccoli. Optionally, garnish the lamb chops with additional fresh rosemary sprigs.

Nutritional breakdown per serving  (recipe makes 4 servings)

159 Calories
21g Protein
11.5g Fat
2.5g Fiber
6g Total Carbs
3.5g NET Carbs