NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Sliced zucchini

0.5 cup Chopped red bell pepper

0.25 cup Sliced red onion

PREPARATION

• 1

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

• 2

  Place the lamb loin chops in a shallow ceramic dish and pour half of the herb marinade over them, turning each chop to ensure they are thoroughly coated.

• 3

  Cover the lamb and allow it to marinate at room temperature for 20 minutes to let the flavors penetrate the meat.

• 4

  In a separate mixing bowl, toss the sliced zucchini, chopped red bell pepper, and red onion with the remaining half of the marinade.

• 5

  Preheat a grill or cast-iron grill pan over medium-high heat until it is lightly smoking.

• 6

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

• 7

  While the lamb cooks, arrange the vegetables on the grill and cook for 5 to 7 minutes, turning occasionally until they are tender and show distinct char marks.

• 8

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