YOUR SOLIN GENERATED RECIPE
Grilled Herb Lamb Chops with Roasted Asparagus and Lemon Quinoa
Savor the robust flavor of herb-marinated lamb chops grilled to perfection, paired with crisp roasted asparagus and a zesty lemon quinoa salad. A perfectly balanced dish boasting a medley of textures and aromas, ideal for a satisfying dinner that supports your health goals.
INGREDIENTS
6 oz Lamb Chop
5 spears Fresh Asparagus
1/3 cup Cooked Quinoa
1 Tbsp Lemon Juice
1 Tbsp Fresh Herbs (Rosemary & Thyme)
1 Garlic clove
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting asparagus.
In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, olive oil, salt, and pepper to create a marinade.
Pat the lamb chop dry and rub the marinade all over it. Let it rest for 10 minutes to absorb the flavors.
Place the lamb chop on the grill and cook for about 4-5 minutes per side for medium doneness, or adjust based on your preference.
Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 10-12 minutes until tender.
Prepare the quinoa by mixing the cooked quinoa with a splash of lemon juice, a pinch of salt, and a little chopped fresh herb to enhance its flavor.
Plate the grilled lamb chop alongside the roasted asparagus and lemon quinoa. Serve warm and enjoy the blend of savory and zesty flavors.