NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Lamb rib chops

0 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

1 tsp Raw honey

1 cup Asparagus spears

0 tsp Extra virgin olive oil

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, minced rosemary, minced garlic, salt, and pepper.

• 3

  Rub the herb mixture evenly over both sides of the lamb chops and let them marinate at room temperature for 10 minutes.

• 4

  Toss the asparagus spears with the remaining 1 teaspoon of olive oil and a pinch of sea salt.

• 5

  Prepare the mint sauce by whisking the finely chopped mint leaves, apple cider vinegar, and raw honey in a small ramekin until well combined.

• 6

  Place the lamb chops on the hot grill and cook for 3 to 4 minutes per side for medium-rare doneness.

• 7

  Add the asparagus to the grill alongside the lamb, cooking for 5 to 6 minutes while turning occasionally until tender and lightly charred.

• 8

  Remove the lamb and asparagus from the grill, let the meat rest for 3 minutes, then serve drizzled with the fresh mint sauce.