NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Fresh garlic

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 bunch Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Place the lamb loin chops in a shallow dish, coat them thoroughly with the herb marinade, and let them marinate at room temperature for 20 minutes.

• 4

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

• 5

  Trim the woody ends from the asparagus spears and toss the spears with the remaining 0.25 tbsp of olive oil.

• 6

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

• 7

  During the last 5 minutes of grilling the lamb, add the asparagus to the grill, turning occasionally until they are bright green and slightly charred.

• 8

  Remove the lamb and asparagus from the grill and allow the meat to rest for 5 minutes to lock in the juices before serving.