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

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Rub the herb marinade over the lamb chops until evenly coated and let them marinate at room temperature for 15 minutes.

• 3

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

• 4

  Toss the asparagus spears and cherry tomatoes on a baking sheet with the remaining olive oil, sea salt, and black pepper.

• 5

  Roast the vegetables for 10 to 12 minutes until the asparagus is tender and the tomatoes have blistered.

• 6

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

• 7

  Remove the lamb from the grill and let it rest for 5 minutes to ensure the meat remains succulent and flavorful.

• 8

  Serve the grilled lamb chops alongside the roasted vegetables and finish with a sprinkle of fresh lemon zest for brightness.