NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 bunch Asparagus

0.5 whole Lemon

PREPARATION

• 1

  Finely mince the garlic, rosemary, and thyme.

• 2

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

• 3

  Rub the herb marinade over the lamb chops and let them sit at room temperature for 15 minutes.

• 4

  Preheat your grill or grill pan to medium-high heat and preheat the oven to 400 degrees Fahrenheit.

• 5

  Trim the woody ends off the asparagus and place them on a baking sheet. Toss with the remaining olive oil and a pinch of salt.

• 6

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 7

  While the asparagus roasts, place the lamb chops on the hot grill. Sear for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 8

  Remove the lamb from the grill and let it rest for 5 minutes to allow the juices to redistribute.

• 9

  Serve the grilled lamb chops alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.