NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb rib chops

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh mint

1 tbsp Apple cider vinegar

0.5 tsp Honey

1 cup Asparagus spears

0.33 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create a herb paste.

• 2

  Rub the herb paste evenly over both sides of the lamb chops and let them marinate at room temperature for 15 minutes.

• 3

  Prepare the mint sauce by combining the finely chopped mint, apple cider vinegar, and honey in a small ramekin, stirring until well blended.

• 4

  Preheat a grill or grill pan over medium-high heat and lightly coat the asparagus spears with a tiny drop of oil.

• 5

  Grill the lamb chops for 3 to 4 minutes per side for medium-rare, adding the asparagus to the grill for the final 5 minutes until tender-crisp.

• 6

  Serve the grilled lamb chops over the warm quinoa with the asparagus on the side, drizzling the fresh mint sauce over the meat before serving.