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Bulkbites. PRO Meal Planning for Gym Rats.

recipe 30 min

Total 395 Kcal 25 g protein 18 g carbs 26 g fat

100 g Lamb, Australian, imported, ..
0.5 g Rosemary, fresh 0.5 x tbsp (1g)
0.5 g Thyme, fresh
0.8 g Garlic, raw 0.25 x clove (3g)
67 g Asparagus, raw 0.5 x cup (134g)
72.5 g Cream, half and half, fat free 2.5 x tbsp (29g)
2 g Dill weed, fresh 2 x sprigs (1g)
46 g Potatoes, white, flesh and skin,.. 0.5 x small (1-3/4" to 2-1/4" dia.) (92g)
19.5 g Oil, coconut 1.5 x tbsp (13g)
17.5 g Mushrooms, white, raw 0.25 x cup, pieces or slices (70g)
1.5 g Sea salt 1.5 x dash (1g)
0 g Spices, pepper, black 0.5 x dash (0g)

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!

Protein 20-30g

Carbs 10-20g

Fat 20-30g