NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Lamb rib chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint leaves

1 tbsp Apple cider vinegar

0.5 tsp Raw honey

1 cup Asparagus spears

PREPARATION

• 1

  Finely mince the fresh rosemary, thyme, and garlic cloves.

• 2

  In a small bowl, combine the minced herbs and garlic with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

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

• 4

  Preheat your grill or a cast-iron grill pan over medium-high heat until very hot.

• 5

  Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, then remove from heat and let rest for 5 minutes.

• 6

  While the lamb rests, toss the asparagus spears with the remaining 0.5 tbsp of olive oil and grill for 4-5 minutes until tender-crisp with light char marks.

• 7

  Prepare the mint sauce by finely chopping the mint leaves and whisking them together with the apple cider vinegar and raw honey.

• 8

  Plate the rested lamb chops alongside the grilled asparagus and drizzle the fresh mint sauce over the meat before serving.