NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.25 tsp Raw honey

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together half the olive oil, minced rosemary, minced thyme, minced garlic, sea salt, and black pepper.

• 2

  Rub the herb mixture evenly over both sides of the lamb loin chops and let them marinate at room temperature for 15 minutes.

• 3

  Prepare the mint sauce by finely chopping the fresh mint leaves and whisking them with the apple cider vinegar and raw honey in a small ramekin.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat until it is very hot.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt until evenly coated.

• 6

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

• 7

  Add the asparagus to the grill during the last 4 minutes of cooking, turning occasionally until they are tender and lightly charred.

• 8

  Remove the lamb from the grill and let it rest on a cutting board for 5 minutes to ensure the juices redistribute for a tender bite.

• 9

  Serve the grilled lamb chops alongside the charred asparagus and drizzle the prepared fresh mint sauce over the meat before serving.