NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.25 tsp Raw honey

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced fresh rosemary, minced garlic, sea salt, and black pepper.

• 2

  Rub the herb mixture evenly over both sides of the lamb loin chops and let them marinate at room temperature for 15 minutes.

• 3

  Prepare the mint sauce by finely chopping the fresh mint leaves and whisking them in a small jar with the apple cider vinegar and raw honey.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat until lightly smoking.

• 5

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

• 6

  During the last 4 minutes of grilling the lamb, add the asparagus spears to the grill, turning occasionally until they are tender and lightly charred.

• 7

  Remove the lamb from the heat and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 8

  Serve the lamb chops alongside the charred asparagus and drizzle the fresh mint sauce over the meat just before serving.