NUTRITION

SERVINGS

INGREDIENTS

4.5 oz lamb loin chops

1 bunch asparagus

0.25 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

0.5 whole lemon

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat your oven to 400 degrees Fahrenheit.

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with 0.5 tablespoons of olive oil, salt, and pepper.

• 3

  Pat the lamb chops dry with a paper towel and rub the herb mixture evenly onto all sides of the meat.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoons of olive oil on a parchment-lined baking sheet.

• 5

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 6

  While the asparagus roasts, place the lamb chops on the hot grill and cook for 3 to 5 minutes per side until they reach your desired level of doneness.

• 7

  Remove the lamb from the grill and let it rest for 5 minutes to allow the juices to redistribute.

• 8

  Zest and juice the lemon over the grilled lamb and roasted asparagus just before serving for a bright, clean finish.