NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your grill to medium-high heat and preheat your oven to 400°F.

• 2

  In a small bowl, whisk together 0.5 tbsp of the olive oil with the minced rosemary, thyme, garlic, salt, and pepper.

• 3

  Rub the herb and oil mixture evenly onto both sides of the lamb chops and let them sit for 10 minutes.

• 4

  On a parchment-lined baking sheet, toss the asparagus spears with the remaining 0.5 tbsp of olive oil and the lemon zest.

• 5

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

• 6

  While the asparagus roasts, place the lamb chops on the hot grill and cook for 4 to 5 minutes per side for a perfect medium-rare.

• 7

  Remove the lamb from the grill and let it rest for 5 minutes to allow the juices to redistribute before serving with the roasted asparagus.