NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

0 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 bunch asparagus

0.5 medium lemon

0 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

• 2

  Rub the herb marinade evenly over all sides of the lamb chops and let them rest at room temperature for 20 minutes to absorb the flavors.

• 3

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush the surface with avocado oil to prevent sticking.

• 4

  Trim the woody ends off the asparagus and toss the spears with a squeeze of lemon juice and a tiny pinch of salt.

• 5

  Place the lamb chops on the hot grill and sear for 3 to 4 minutes per side until they reach an internal temperature of 135°F for medium-rare.

• 6

  Add the asparagus to the grill during the last 4 minutes of cooking, turning frequently until they are vibrant green with light char marks.

• 7

  Transfer the lamb to a warm plate and let it rest for 5 minutes before serving to ensure the meat remains juicy and tender.