NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Raw honey

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, combine half of the olive oil, minced rosemary, thyme, garlic, salt, and pepper to create a rub.

• 2

  Coat the lamb chops evenly with the herb rub and let them marinate at room temperature for 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat.

• 4

  In a separate small bowl, whisk together the chopped mint, apple cider vinegar, and raw honey to make the mint sauce.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt.

• 6

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

• 7

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

• 8

  Remove the lamb and asparagus from the heat; let the lamb rest for 5 minutes before serving.

• 9

  Plate the lamb chops and asparagus, drizzling the fresh mint sauce over the meat just before serving.