NUTRITION

SERVINGS

INGREDIENTS

5 oz lamb loin chops

0.25 tbsp extra virgin olive oil

1 tbsp fresh rosemary

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup fresh mint leaves

1 tbsp apple cider vinegar

0.5 tsp maple syrup

PREPARATION

• 1

  Finely mince the fresh rosemary and garlic, then combine in a small bowl with half of the olive oil, sea salt, and black pepper.

• 2

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

• 3

  Prepare the mint sauce by finely chopping the mint leaves and whisking them together with the apple cider vinegar and maple syrup in a small ramekin.

• 4

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

• 5

  Toss the asparagus spears with the remaining half tablespoon of olive oil and a small pinch of salt.

• 6

  Place the lamb chops on the grill and cook for 3 to 4 minutes per side, or until the internal temperature reaches 135°F for medium-rare.

• 7

  Grill the asparagus alongside the lamb for 4 to 5 minutes, turning occasionally until they are tender and show light char marks.

• 8

  Remove the lamb from the heat and let it rest for 5 minutes before serving topped with the fresh mint sauce and the grilled asparagus on the side.