NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Lamb loin chops

1 tbsp Fresh rosemary

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Fresh mint leaves

1 tbsp Apple cider vinegar

1 tsp Raw honey

1 bunch Asparagus

PREPARATION

• 1

  Finely mince the fresh rosemary and garlic clove.

• 2

  In a small bowl, combine the lamb chops with the olive oil, minced rosemary, garlic, sea salt, and black pepper, rubbing the mixture into the meat.

• 3

  Prepare the mint sauce by finely chopping the mint leaves and whisking them together with the apple cider vinegar and raw honey in a small ramekin.

• 4

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

• 5

  Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 6

  While the lamb is cooking, place the trimmed asparagus on the grill and cook for 4-5 minutes, turning occasionally until tender and slightly charred.

• 7

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

• 8

  Serve the lamb chops drizzled with the fresh mint sauce alongside the grilled asparagus.