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Rosemary Lamb Loin Chops with Roasted Carrots-AIP
Servings 4
Total Time: 30 minutes
Cook Time: 30 minutes
Nutrition Information
calories 373
carbohydrate 11g
protein 22g
fat 27g
saturated fat 9g
cholesterol 75mg
sodium 201mg
potassium 719mg
fiber 3g
sugar 5g
Ingredients
- 4 piece(s) lamb chop(s)
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) rosemary, fresh
- 1 pound(s) carrots, baby
- 1/8 teaspoon(s) sea salt to taste
Instructions
- Preheat oven to 400 F.
- Season the lamb chops liberally with salt. Heat a large, ovenproof skillet over medium high heat and add the oil. Add the rosemary sprigs, and cook for 2-3 minutes to flavor the oil. Remove with tongs and set aside.
- Add the lamb chops to the pan and sear until well browned on both sides. Nestle the carrots around the lamb and cook until lightly browned. Turn off heat and transfer the pan to the oven.
- Cook until the lamb is medium rare, about 130 degrees F on a meat thermometer, and the carrots are browned. Let rest for 10 minutes before serving. Sprinkle with the reserved rosemary.