Pan-seared lamb chops with roasted asparagus, garlic, and rosemary. Rich in iron and B-vitamins.
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Preheat oven to 400F (200C).
Trim asparagus ends, toss with olive oil, salt, and pepper. Roast for 12 minutes.
Season lamb chops with salt, pepper, rosemary, and garlic.
Heat olive oil in a cast-iron skillet over high heat.
Sear lamb chops 3-4 minutes per side for medium-rare.
Let lamb rest 5 minutes before serving.
Plate lamb chops alongside roasted asparagus.
Drizzle with any pan juices.
B12 absorption requires stomach acid + intrinsic factor; taking with a meal stimulates both. Plant-heavy meals also under-supply B12, making supplementation more impactful.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Zinc competes with copper and calcium for the same transporter. Take with a meal moderate in those minerals and rich in protein for steadier uptake.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.