Almond-Encrusted Lamby Chops

where're the veggies?!

Weekday dins don’t have to be a grind.

Granted, I’m currently a stay-at-home mama so I don’t have to rush back from work, pick up the kidlet from daycare, do a grocery run and dash home etc.

However, dinners are still a circus-like juggling act of getting something thrown together while making sure my newly mobile babe isn’t getting into too much trouble.

Almond-Encrusted Lamby Chops:

Smash some almond slivers in a ziplock bag with handle of knife (or if you’re fancy, a meat tenderizer)

Beat one egg with some worcester sauce, thyme and rosemary.

Dip lamb chops into egg mixture then coat with almonds.

Pre-heat oven to 375. Cook for 20 min then turn and cook for another 15 (medium rare).

I cut some fingerling taters and coated with olive oil/paprika/parsley/pepper/sea salt and roasted in oven for same time as lamb. Cut a red pepper in half, brushed some olive oil on and stuck in there w/ the taters on same pan skin side up.

Tada. A tasty meal that you don’t have to think about once you throw it all in the oven.


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