NUTRITION

SERVINGS

INGREDIENTS

7 oz Lamb loin chops

1 cup Asparagus spears

0.5 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

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat the oven to 400°F.

• 2

  Finely mince the fresh rosemary, thyme, and garlic clove.

• 3

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

• 4

  Rub the herb mixture evenly over all sides of the lamb loin chops and let them marinate at room temperature for 10 minutes.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt on a parchment-lined baking sheet.

• 6

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred at the tips.

• 7

  While the asparagus roasts, place the lamb chops on the hot grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 145°F).

• 8

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

• 9

  Garnish the lamb and roasted asparagus with fresh lemon zest before serving.