NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

1 tsp Olive oil

1 clove Garlic

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Honey

1 cup Asparagus spears

PREPARATION

• 1

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil with the minced garlic, rosemary, thyme, salt, and pepper to create a marinade.

• 3

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

• 4

  Preheat your grill or a heavy grill pan over medium-high heat.

• 5

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

• 6

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

• 7

  Grill the asparagus alongside the lamb for 5 to 6 minutes, turning occasionally until tender and lightly charred.

• 8

  While the lamb rests, finely chop the mint leaves and whisk them with the apple cider vinegar and honey in a small ramekin.

• 9

  Plate the succulent lamb chops with the grilled asparagus and drizzle the fresh mint sauce over the meat just before serving.