NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 bunch Asparagus

0.5 whole Lemon

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create the marinade.

• 2

  Place the lamb loin chops in a shallow dish and coat them thoroughly with the herb mixture; allow them to marinate at room temperature for at least 15 minutes.

• 3

  Preheat your grill or a heavy grill pan over medium-high heat until it is hot.

• 4

  Trim the woody ends off the asparagus and toss the spears with any remaining marinade or a light drizzle of oil.

• 5

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 6

  During the last 5 minutes of the lamb's cooking time, add the asparagus to the grill, turning occasionally until they are tender and show light char marks.

• 7

  Remove the lamb and asparagus from the heat; let the lamb rest for 5 minutes to lock in the juices.

• 8

  Squeeze the fresh lemon juice over the lamb and asparagus just before serving.