NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb loin chops

0.25 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 cup Red bell pepper

1 tsp Lemon juice

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 2

  Rub the herb marinade evenly over all sides of the lamb loin chops and allow them to marinate at room temperature for 15 minutes.

• 3

  Preheat a grill or heavy-bottomed grill pan over medium-high heat until very hot.

• 4

  Toss the trimmed asparagus and sliced red bell peppers in a bowl with the remaining 0.5 tablespoons of olive oil.

• 5

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side, or until they reach an internal temperature of 135°F for medium-rare.

• 6

  While the lamb is cooking, place the vegetables on the grill or in a separate roasting pan, cooking until they are tender and show light char marks.

• 7

  Remove the lamb chops from the heat and let them rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

• 8

  Drizzle the fresh lemon juice over the roasted vegetables and serve immediately alongside the rested lamb chops.