NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Grass-fed lamb loin chops

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 2

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

• 3

  Rub the herb marinade evenly over all sides of the lamb loin chops and let them sit at room temperature for 15 minutes.

• 4

  Preheat a grill or heavy cast-iron grill pan over medium-high heat until lightly smoking.

• 5

  Toss the asparagus spears with the remaining 0.5 tablespoon of olive oil and a pinch of sea salt.

• 6

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side for medium-rare, or until they reach an internal temperature of 145°F.

• 7

  While the lamb is cooking, place the asparagus on the grill or in a hot oven at 400°F for 5 to 7 minutes until tender and lightly charred.

• 8

  Transfer the lamb to a plate and let it rest for 5 minutes before serving with the roasted asparagus and a squeeze of fresh lemon juice.