NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

10 spears Asparagus

PREPARATION

• 1

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 3

  Place the lamb loin chops in a shallow glass dish and pour the herb marinade over them, turning to coat each side thoroughly; let marinate at room temperature for 20 minutes.

• 4

  Preheat your grill or a heavy-duty grill pan over medium-high heat.

• 5

  Snap off the woody ends of the asparagus spears and lightly toss them with any excess marinade from the lamb dish.

• 6

  Place the lamb chops on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 145°F.

• 7

  During the last 4 minutes of grilling the lamb, add the asparagus spears to the grill, turning occasionally until they are tender and show light char marks.

• 8

  Transfer the lamb chops to a warm plate and let them rest for 5 minutes before serving to allow the juices to redistribute.