NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb loin chops

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tablespoons of the olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper.

• 2

  Place the lamb chops in a shallow dish and coat thoroughly with the herb marinade; let sit for at least 15 minutes to absorb the flavors.

• 3

  Preheat a grill or cast-iron skillet over medium-high heat until it is shimmering.

• 4

  Toss the asparagus spears with the remaining 0.25 tablespoons of olive oil and a small pinch of salt.

• 5

  Grill the lamb chops for 4-5 minutes per side until they reach an internal temperature of 135°F for medium-rare.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

• 7

  Remove the lamb from the heat and let it rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.