NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb loin chops

1 cup Zucchini

0.5 cup Red bell pepper

0 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

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the sliced zucchini and chopped bell peppers with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the vegetables in the oven for 15-18 minutes until they are tender and show light caramelization.

• 4

  In a small bowl, combine the remaining olive oil with the minced garlic, rosemary, and thyme to create a thick herb paste.

• 5

  Rub the herb paste evenly over both sides of the lamb loin chops, pressing the herbs into the meat.

• 6

  Place the lamb on the hot grill and sear for approximately 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

• 7

  While the lamb rests for 5 minutes, whisk together the Greek yogurt and lemon juice in a small bowl to create a bright dipping sauce.

• 8

  Plate the grilled lamb chops over the bed of roasted vegetables and serve with the lemon-yogurt sauce on the side.