NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb loin chops

1 cup Asparagus

0.13 cup Cooked quinoa

0.25 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, lemon zest, sea salt, and black pepper.

• 2

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

• 3

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

• 4

  Place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 5

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and slightly charred.

• 6

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

• 7

  Serve the grilled lamb chops over the warm cooked quinoa with the charred asparagus on the side.