Garlic Lamb Chops with Roasted Potatoes & Sautéed Zucchini

Strength. Satisfaction. Simplicity.

Welcome to your Week 1 Nourish Recipe. This is one of those meals that feels like a total reset button—it’s clean, grounding, and deeply satisfying.

We’re layering:

• Protein-rich lamb (hello, strength + hormone support),

• Roasted baby potatoes (for stable energy + fullness),

• Sautéed zucchini (easy on the gut + full of fiber),
  All with simple seasonings that make you feel like you’re eating in a cozy, high-vibe kitchen.

🛒 Ingredients (Serves 2)

Lamb Chops

• 4 lamb loin chops (about 1.5 lbs)

• 2 tbsp olive or avocado oil

• 3 cloves garlic, minced

• 1 tbsp fresh rosemary (or 1 tsp dried)

• Sea salt + black pepper

Roasted Potatoes

• 2 cups baby potatoes, halved

• 1 tbsp ghee or olive oil

• Sea salt + paprika

Zucchini

• 2 zucchini, sliced

• 1 tsp olive oil or ghee

• Garlic powder, sea salt, pepper

🔥 Quick Directions

1. Marinate lamb in oil, garlic, rosemary, salt + pepper for 20 minutes.

2. Roast potatoes at 400°F for 25–30 mins, flipping halfway.

3. Sear lamb chops in a hot skillet for 3–4 minutes per side. Rest for 5 mins.

4. Sauté zucchini in oil with garlic powder for 5–7 mins.

⚡ Macros Per Serving

• Calories: ~620

• Protein: 45g

• Fat: 35g

• Carbs: 30g

• Fiber: 5g

🧘‍♀️ Restore Ritual

While your potatoes roast, take 3 deep belly breaths.
Place your bare feet on the ground and visualize yourself grounding into your own power. This meal is fuel—let it anchor and energize you.

🌿 Substitutions

• Lamb → Try grass-fed beef, chicken thighs, or turkey steak.

• Potatoes → Sub with sweet potatoes, plantains, or roasted carrots.

• Zucchini → Swap in spinach, green beans, or broccoli.

• Need more carbs? Add quinoa or wild rice on the side.

• Need less? Skip potatoes and serve with more veggies + avocado.

📝 Member Tip

This meal works beautifully for meal prep—just double the recipe and store in glass containers. Add a squeeze of lemon when reheating to bring it back to life!

🧂 Nourish yourself with intention. This is the kind of meal that supports your workouts and your hormones—aka the Protein & Planks way.

Let me know in the community how you made it your own! 💛

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Garlic Lamb Chops with Roasted Potatoes & Sautéed Zucchini

Yield: 2

Author: Laura Paquin

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Grounding. Savory. Balanced.



This meal is the perfect harmony of bold protein, slow-burning carbs, and fiber-rich veggies—designed to fuel your workouts, stabilize blood sugar, and keep you feeling strong and satisfied.

Ingredients

For the Garlic Lamb Chops:

• 4 small lamb loin chops (about 1.5 lbs total)
• 2 tbsp olive oil or avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary or 1 tsp dried
• ½ tsp sea salt
• ½ tsp black pepper
• Optional: squeeze of lemon to finish

For the Roasted Potatoes:

• 2 cups baby potatoes, halved
• 1 tbsp ghee or olive oil
• ½ tsp sea salt
• ½ tsp paprika
• Optional: fresh parsley to garnish

For the Sautéed Zucchini:

• 2 medium zucchini, sliced
• 1 tsp ghee or olive oil
• ¼ tsp garlic powder
• Sea salt and pepper to taste

Instructions

1. In a small bowl, mix olive oil, garlic, rosemary, salt, and pepper.
2. Rub marinade all over lamb chops. Let sit at room temperature for 20 minutes (or marinate overnight in the fridge).
3. Heat a skillet over medium-high heat. Sear lamb chops for 3–4 minutes per side for medium doneness.
4. Let rest for 5 minutes before serving.
5. Preheat oven to 400°F (200°C).
6. Toss halved baby potatoes with ghee, salt, and paprika. Spread on a baking sheet.
7. Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
8. Heat oil in a skillet over medium heat.
9. Add sliced zucchini, garlic powder, salt, and pepper.
10. Sauté for 5–7 minutes, stirring occasionally, until just tender with a slight bite.

Notes

Wellness Notes + Substitutions

✨ Lamb Chop Substitutes:

• Swap with grass-fed ribeye, sirloin, or chicken thighs for a leaner cut or if you don’t eat lamb.

✨ Potato Substitutes (Carbs):

• Use sweet potatoes for more fiber and vitamin A
• Try butternut squash, plantains, or roasted carrots for gut-friendly variety
• For a low-carb option: swap for cauliflower mash or zucchini noodles

✨ Zucchini Substitutes (Veggies):

• Use broccoli florets, green beans, or brussels sprouts—just keep the cook time in mind
• Add spinach or chard at the end for a quick wilted green option

✨ Flavor Boosters:

• Add a dollop of garlic-tahini sauce or a sprinkle of feta if dairy is tolerated
• Finish with a drizzle of balsamic glaze or lemon zest for extra brightness

Nutrition Facts

Calories

620

Fat

35 g

Carbs

30 g

Fiber

5 g

Protein

45 g

Per Serving (Approx.)