NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Fresh mint leaves

2 tbsp Apple cider vinegar

1 tsp Honey

1 cup Asparagus

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a marinade.

• 2

  Place the lamb loin chops in a shallow dish and coat thoroughly with the herb marinade; let them marinate at room temperature for 15 minutes.

• 3

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

• 4

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

• 5

  While the lamb is grilling, prepare the mint sauce by blending the fresh mint leaves, apple cider vinegar, and honey in a small food processor until smooth.

• 6

  Toss the asparagus in any remaining marinade and grill for 3-4 minutes, turning occasionally, until lightly charred and tender-crisp.

• 7

  Remove the lamb from the grill and let it rest for 5 minutes before serving.

• 8

  Plate the lamb chops drizzled with the fresh mint sauce and serve alongside the grilled asparagus.