NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Place the lamb chops in a shallow dish and pour the marinade over them, ensuring they are well-coated on all sides.

• 3

  Let the lamb marinate at room temperature for 20 minutes to allow the herbal flavors to penetrate the meat.

• 4

  Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

• 5

  Grill the lamb chops for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 6

  Toss the asparagus spears with a tiny drizzle of oil and grill them alongside the lamb for 4 to 5 minutes until tender-crisp.

• 7

  Transfer the lamb to a plate and let it rest for 5 minutes before serving to ensure the juices redistribute throughout the chops.