Lamb Loin Chops with Dairy-Free Sweet Potato Mash and Garlic Asparagus

First, prepare the lamb. Pat the lamb loin chops dry and season generously with salt and pepper. In a bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, the zest and juice of ½ lemon, 1½ tsp fresh rosemary (or 1 tsp dried), 1 tsp thyme, 1 tsp cumin, and ½ tsp smoked paprika to create the marinade. Marinate the lamb for 20–60 minutes.

While the lamb marinates, prepare the dairy-free sweet potato mash. Peel and cube 3 large sweet potatoes, then boil them until fork-tender. Drain the sweet potatoes, then mash them. Add 2 tbsp olive oil or avocado oil, ¼ cup unsweetened almond milk (or oat milk), ½ tsp cinnamon (optional), and salt and black pepper to taste. Whip until smooth and creamy.

Next, prepare the garlic asparagus. Trim the ends of the asparagus. Heat a pan over medium-high heat. Sauté the asparagus in 1–2 tbsp olive oil for 5–7 minutes until tender-crisp. Add 2 minced garlic cloves in the last 30 seconds of cooking. Finish with salt, pepper, and an optional lemon squeeze.

Finally, cook the lamb. Heat a cast iron pan on medium-high heat. Sear the marinated lamb loin chops for 3–4 minutes per side for medium-rare. Rest the lamb for 5 minutes before serving alongside the dairy-free sweet potato mash and garlic asparagus.