NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

10 medium Asparagus spears

PREPARATION

• 1

  In a small glass bowl, whisk together the extra virgin olive oil, finely chopped rosemary, thyme, minced garlic, lemon juice, sea salt, and black pepper.

• 2

  Place the lamb loin chops in a shallow dish and pour the marinade over them, turning to coat each side thoroughly; allow them to marinate at room temperature for 15 to 20 minutes.

• 3

  Preheat your outdoor grill or an indoor cast-iron grill pan over medium-high heat until it is hot and lightly smoking.

• 4

  Trim the woody ends off the asparagus spears and toss them with any remaining marinade from the lamb dish to ensure they are lightly coated.

• 5

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

• 6

  Add the asparagus spears to the grill during the last 4 minutes of the lamb's cooking time, turning them frequently until they are tender and show beautiful char marks.

• 7

  Transfer the lamb chops to a warm plate and let them rest for 5 minutes to allow the juices to redistribute before serving with the grilled asparagus.