NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

0.25 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh mint leaves

1 tsp lemon zest

1 tbsp lemon juice

1 cup asparagus spears

PREPARATION

• 1

  Pat the lamb chops dry and rub them with 0.5 tbsp of olive oil, minced rosemary, thyme, garlic, sea salt, and black pepper.

• 2

  Preheat a grill or heavy cast-iron skillet over medium-high heat until it is lightly smoking.

• 3

  Place the lamb chops on the heat and sear for 3 to 4 minutes per side until they reach a perfect medium-rare internal temperature of 135°F.

• 4

  Toss the asparagus spears with the remaining 0.5 tbsp of olive oil and grill for 5 minutes until they are tender and slightly charred.

• 5

  In a small bowl, combine the chopped mint leaves, lemon zest, and lemon juice to create the zesty gremolata.

• 6

  Remove the lamb from the heat and let it rest for 5 minutes before topping with the mint mixture and serving alongside the grilled asparagus.