NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0.25 tbsp Olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Honey

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Rub the herb mixture onto the lamb chops and let them marinate for 15 minutes at room temperature.

• 3

  For the mint sauce, finely chop the mint leaves and whisk with apple cider vinegar and honey in a small ramekin.

• 4

  Preheat a grill or cast-iron skillet over medium-high heat and lightly coat the asparagus with the remaining oil.

• 5

  Grill the lamb chops for 4-5 minutes per side until they reach an internal temperature of 135°F for medium-rare.

• 6

  Grill the asparagus simultaneously for 5 minutes until tender and slightly charred.

• 7

  Let the lamb rest for 5 minutes before drizzling with the mint sauce and serving with the roasted asparagus.