NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Raw honey

1 cup Asparagus spears

PREPARATION

• 1

  Finely mince the garlic, rosemary, and thyme.

• 2

  Rub the lamb chops with half of the olive oil, the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Toss the asparagus spears with the remaining olive oil and a small pinch of salt.

• 6

  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.

• 7

  While the lamb cooks, place the asparagus on the grill and cook for 4-5 minutes, turning occasionally until tender and lightly charred.

• 8

  Remove the lamb from the grill and let it rest for 5 minutes.

• 9

  Serve the lamb chops drizzled with the fresh mint sauce alongside the grilled asparagus.