Lamb Porterhouse w/ Air Fried Asparagus & Poblano Peppers and a Herby-Lime Cream Sauce

For the Lamb Porterhouse Chops: Season lamb porterhouse chops with OsmoSalt Five Blend Peppercorn and Flakey White Sea Salt. Pan fry the chops in butter with garlic and rosemary, then finish with Osmo’s Roasted Garlic Sea Salt.

For the Air Fried Veggies: Chop asparagus and poblano peppers. Toss them in olive oil, GourmetGarden Italian Herb Paste, minced garlic, Osmo’s Five Blend Peppercorn, and Flakey White Sea Salt. Air fry at 400°F (200°C) for 8 minutes, toss, and air fry for another 4 minutes.

For the Herby-Lime Cream Sauce: In a bowl, combine 3 tbsp sour cream, 1 tbsp minced garlic, juice from 1/2 lime, 3 tbsp GardenGourmet’s Italian Herb Paste, and 1/2 tsp Osmo’s Five Blend Peppercorn and Baja Sea Salt. Mix until well combined.