NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

10 spears Asparagus

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, combine 0.5 tbsp of the olive oil with the dried rosemary, dried thyme, minced garlic, 0.25 tsp of the sea salt, and the black pepper.

• 3

  Rub the herb and garlic mixture evenly over all sides of the lamb loin chops, pressing gently so the herbs adhere.

• 4

  Trim the woody ends off the asparagus spears and toss them in a bowl with the remaining 0.5 tbsp of olive oil and 0.25 tsp of sea salt.

• 5

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

• 6

  While the lamb is cooking, place the asparagus spears on the grill or in a hot pan, turning occasionally until they are tender and slightly charred, about 5 to 7 minutes.

• 7

  Remove the lamb chops from the grill and let them rest on a plate for 5 minutes to allow the juices to redistribute.

• 8

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