NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Lamb loin chops

0.13 cup Nonfat plain Greek yogurt

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Finely mince the fresh rosemary and the garlic cloves.

• 2

  In a small bowl, combine half of the olive oil, half of the minced garlic, the fresh rosemary, sea salt, and black pepper to create a paste.

• 3

  Rub the rosemary-garlic paste evenly over both sides of the lamb loin chops and let them marinate for 15 minutes at room temperature.

• 4

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 5

  Toss the asparagus spears with the remaining olive oil and the rest of the minced garlic.

• 6

  Place the lamb chops on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 7

  During the last 5 minutes of grilling the lamb, add the asparagus to the grill and cook until tender and slightly charred.

• 8

  In a small serving bowl, whisk together the nonfat Greek yogurt, lemon juice, and dried oregano until smooth.

• 9

  Remove the lamb and asparagus from the grill and let the meat rest for 5 minutes.

• 10

  Serve the grilled lamb chops with the charred asparagus and a dollop of the lemon-oregano yogurt sauce on the side.