NUTRITION

SERVINGS

INGREDIENTS

6.5 oz lamb loin chops

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

1 cup asparagus spears

0.25 cup fresh mint leaves

1 tbsp apple cider vinegar

0.5 tsp raw honey

1 tsp lemon juice

PREPARATION

• 1

  In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and olive oil to create a herb paste.

• 2

  Pat the lamb chops dry with a paper towel and rub the herb paste evenly over both sides of each chop.

• 3

  Preheat your grill or grill pan to medium-high heat. Once hot, place the lamb chops on the grill.

• 4

  Grill the lamb for 4 to 5 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 5

  While the lamb is grilling, prepare the mint sauce by finely chopping the fresh mint and whisking it together with the apple cider vinegar, raw honey, and lemon juice in a small ramekin.

• 6

  During the last 5 minutes of grilling the lamb, place the asparagus spears on the grill and cook until tender and slightly charred.

• 7

  Remove the lamb from the grill and let it rest for 3 to 5 minutes to allow the juices to redistribute.

• 8

  Serve the grilled lamb chops alongside the asparagus and drizzle the fresh mint sauce generously over the meat.