NUTRITION

SERVINGS

INGREDIENTS

7 oz Lamb loin chops

0.25 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

1 cup Zucchini

0.5 cup Red bell pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into one-inch pieces.

• 3

  Toss the zucchini and peppers on a baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 20 minutes until they are tender and show slight charring.

• 5

  In a small bowl, whisk together the remaining olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 6

  Rub the herb and oil mixture over both sides of the lamb chops, then season them with the remaining salt and pepper.

• 7

  Place the lamb chops on the hot grill grates and cook for 3 to 4 minutes per side for a perfect medium-rare doneness.

• 8

  Remove the lamb from the grill and allow the meat to rest on a plate for 5 minutes to retain its juices.

• 9

  Plate the grilled lamb chops alongside the roasted vegetables and finish the dish with a bright squeeze of fresh lemon juice.