Baked Lamb Chops with Almond Crust and Brussel Sprouts

Position oven rack in the center and preheat to 190°C (375°F). Line a large baking sheet with parchment paper.

Trim any excess fat from the lamb chops and pat them dry with paper towels. Arrange on the prepared baking sheet, spacing them apart.

In a small bowl, combine olive oil, minced garlic, chopped rosemary leaves, salt, black pepper, paprika, ground ginger, and cumin. Rub this aromatic mixture evenly over all surfaces of each lamb chop. Set aside to rest while you prepare the crust.

In a food processor, combine almond flour, breadcrumbs, almonds, 2 tablespoons olive oil, 2 minced garlic cloves, thyme leaves, salt, and black pepper. Pulse 8-10 times until the mixture resembles coarse crumbs and holds together when pressed.

Press approximately 2 tablespoons of the almond crust firmly onto the top of each lamb chop, creating an even layer that covers the meat surface.

Trim the stem ends of the Brussels sprouts and remove any yellowing outer leaves. Halve them lengthwise and toss with olive oil, salt, and black pepper until evenly coated.

Scatter the seasoned Brussels sprouts around and between the lamb chops on the baking sheet, cut-sides facing up for even caramelization.

Place the baking sheet in the preheated oven. Bake for 22-25 minutes, until the almond crust is deeply golden and fragrant, and the Brussels sprouts have developed caramelized edges.

Check lamb chop doneness: insert a meat thermometer into the thickest part away from bone. Continue baking if needed until the internal temperature reaches 63°C (145°F) for medium-rare to medium doneness.

Remove from oven and tent loosely with foil. Allow the lamb chops to rest for 5 minutes — this is when the juices settle and the crust sets.

Arrange the roasted Brussels sprouts on a warmed serving platter. Place the rested lamb chops on top, crust-side up.