NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

1 cup Zucchini

1 cup Asparagus

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced fresh rosemary, minced fresh thyme, minced garlic, lemon juice, sea salt, and black pepper.

• 2

  Place the lamb loin chops in a shallow dish and pour half of the herb marinade over them, turning to coat each side thoroughly.

• 3

  Allow the lamb to marinate at room temperature for 15 to 20 minutes to absorb the aromatic flavors.

• 4

  Toss the sliced zucchini and trimmed asparagus in a separate bowl with the remaining marinade until evenly coated.

• 5

  Preheat your grill or grill pan to medium-high heat and lightly grease the grates with a small amount of oil.

• 6

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side for a perfect medium-rare finish, or until your desired doneness is reached.

• 7

  Add the zucchini and asparagus to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and lightly charred.

• 8

  Remove the lamb and vegetables from the heat and let the meat rest for 5 minutes before serving to ensure it remains juicy.