NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Lamb loin chops

0.25 tsp Olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 whole Lemon

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 2

  Pat the lamb chops dry with a paper towel and rub the herb mixture evenly over both sides.

• 3

  Allow the lamb to marinate at room temperature for 15 minutes while you preheat your grill or grill pan to medium-high heat.

• 4

  Trim the woody ends off the asparagus and lightly mist with a tiny bit of oil if desired.

• 5

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

• 6

  During the last 4 minutes of cooking, place the asparagus on the grill, turning occasionally until tender and slightly charred.

• 7

  Remove the lamb and asparagus from the heat and let the meat rest for 5 minutes.

• 8

  Squeeze fresh lemon juice over the lamb and vegetables just before serving for a bright finish.