NUTRITION

SERVINGS

INGREDIENTS

7 oz lamb loin chops

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh mint leaves

1 tbsp apple cider vinegar

1 tsp raw honey

1 cup asparagus spears

1 tsp lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, 0.25 tsp sea salt, and black pepper.

• 2

  Coat the lamb loin chops thoroughly with the herb mixture and let them marinate at room temperature for 15 minutes.

• 3

  Prepare the mint sauce by combining the finely chopped mint leaves, apple cider vinegar, raw honey, and a pinch of salt in a small jar, then set aside.

• 4

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

• 5

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

• 6

  Toss the asparagus spears with lemon juice and the remaining salt, then grill them alongside the lamb for 3-4 minutes until tender-crisp.

• 7

  Remove the lamb from the heat and let it rest for 5 minutes on a warm plate to allow the juices to redistribute.

• 8

  Serve the grilled lamb chops drizzled with the zesty mint sauce and the charred asparagus on the side.