NUTRITION

SERVINGS

INGREDIENTS

3 oz lamb loin chops

0.25 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain non-fat Greek yogurt

2 tbsp fresh mint leaves

1 tsp lemon juice

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the Greek yogurt, finely chopped fresh mint, and lemon juice to create the sauce, then set aside in the refrigerator.

• 3

  Pat the lamb chops dry with a paper towel and rub both sides evenly with the extra virgin olive oil.

• 4

  Season the lamb chops on all sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the lamb chops on the hot grill and cook for approximately 4 to 5 minutes per side for medium-rare, or until your preferred level of doneness is reached.

• 6

  While the lamb is cooking, place the asparagus spears on the grill and cook for 3 to 4 minutes, turning occasionally until they are tender and show light char marks.

• 7

  Remove the lamb chops from the grill and allow them to rest on a clean plate for 5 minutes to ensure the meat remains succulent.

• 8

  Serve the rested lamb chops alongside the charred asparagus and top with a generous dollop of the chilled mint yogurt sauce.