NUTRITION

SERVINGS

INGREDIENTS

5.5 oz lamb loin chops

1 cup asparagus spears

0.25 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 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, whisk together 0.25 tbsp of olive oil, the minced garlic, rosemary, thyme, lemon juice, sea salt, and black pepper.

• 4

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

• 5

  Place the asparagus spears on a baking sheet, drizzle with the remaining 0.25 tbsp of olive oil, and toss to coat evenly.

• 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, or until your desired doneness is reached.

• 8

  Transfer the lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.

• 9

  Serve the grilled lamb chops alongside the roasted asparagus for a clean and satisfying dinner.