NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb rib chops

0 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup red bell pepper

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 3

  Pat the lamb chops dry with a paper towel and rub both sides with half of the olive oil, then coat thoroughly with the herb mixture.

• 4

  Toss the asparagus and sliced red bell peppers with the remaining olive oil and a pinch of salt.

• 5

  Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.

• 6

  Add the vegetables to the grill alongside the lamb, cooking for 5-6 minutes until tender and slightly charred.

• 7

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

• 8

  Drizzle the grilled vegetables with lemon juice and serve immediately with the rested lamb chops.