NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

0.25 tsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 cup red bell pepper

1 tsp lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, sea salt, and black pepper to create the marinade.

• 2

  Place the lamb loin chops in a shallow dish and rub thoroughly with the herb marinade, ensuring all sides are coated. Let rest for 15 minutes at room temperature.

• 3

  Preheat your grill or grill pan over medium-high heat. While the grill heats, slice the zucchini into rounds and chop the red bell pepper into large bite-sized pieces.

• 4

  Place the lamb chops on the hot grill and cook for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 5

  While the lamb cooks, place the zucchini and bell peppers on the grill (or in a separate roasting pan) and cook until tender and slightly charred, about 6-8 minutes.

• 6

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

• 7

  Toss the roasted vegetables with the fresh lemon juice and serve alongside the grilled lamb chops.