Herb-crusted lamb chops with asparagus and potato chips [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

This recipe is a great hearty meal with healthy and fresh ingredients. Great to try out if you have a fresh herb garden and looking for a recipe where to incorporate fresh herbs. The potato chips are more of a guilty pleasure then anything else so leave them out if you are focused on low carb or low fat recipes.

Nutrition

• calories: 395
• protein: 25
• carbs: 18
• fat: 26
• saturated fat: 19.49
• polyunsaturated fat: 0.74
• monounsaturated fat: 3.47
• cholesterol: 68
• sodium: 148
• potassium: 894
• dietary fiber: 2.89
• sugars: 5.78
• vitamin a: 44
• vitamin c: 12
• calcium: 108
• iron: 4
• magnesium: 0
• complex carbs: 9.33
• other fats: 2.3

Ingredients

• 200 gram Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8" fat, raw
• 1 tbsp Rosemary, fresh
• 1 gram Thyme, fresh
• 0.5 clove Garlic, raw
• 1 cup Asparagus, raw
• 5 tbsp Cream, half and half, fat free
• 4 sprigs Dill weed, fresh
• 1 small Potatoes, white, flesh and skin, raw
• 3 tbsp Oil, coconut
• 0.5 cup, pieces or slices Mushrooms, white, raw
• 3 dash Sea salt
• 1 dash Spices, pepper, black

Instructions

• Finely chop the garlic, rosemary and thyme, mix with a dash of pepper and salt and rub the lamp chops with the herb mix
• Finely slice the potato into slices of about 2 mm or 1/8"
• Put a large grill skillet on the stove and heat to medium high, add some olive oil
• Quickly fry off the mushrooms and set them aside, now turn the heat up to high for the lamb chops
• Heat the cream on medium heat in a saucepan and add the mushrooms and finely chopped dille with some salt and pepper, stir every few minutes while cooking the rest
• Heat the remaining olive oil in a seperate pan to a high heat for the potatoes
• In the skillet, sear the lamp chops on all sides until the meat is nicely caramelised, about 2 minutes on each side
• Set the chops aside to rest for about 4 minutes
• In the meantime, quickly grill the asparagus with some salt and pepper, about 3 minutes
• Simultaneously, add the potato slices in the pan and quickly fry them until nicely crisp, about 2 minutes
• Serve the asparagus with the dille and cream sauce, add the potato chips and lamp chops to the splate and sprinkle with some of the fluids from the skillet
• Enjoy!