NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tbsp of olive oil, minced garlic, rosemary, thyme, 0.25 tsp salt, and 0.125 tsp pepper.

• 2

  Rub the marinade over the lamb chops and let them sit at room temperature for 20 minutes to absorb the flavors.

• 3

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 4

  Chop the zucchini, bell peppers, and red onion into bite-sized pieces and toss them with the remaining 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.125 tsp pepper.

• 5

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until they are tender and slightly caramelized.

• 6

  While the vegetables roast, preheat a grill or cast-iron skillet over medium-high heat.

• 7

  Grill the lamb chops for 4-5 minutes per side for medium-rare, ensuring a golden-brown crust forms on the outside.

• 8

  Remove the lamb from the heat and let it rest for 5 minutes before serving alongside the roasted vegetables.