NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 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

0.5 cup Cherry tomatoes

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Toss the asparagus and cherry tomatoes with the remaining olive oil and a small pinch of salt.

• 5

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

• 6

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

• 7

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

• 8

  Drizzle the grilled vegetables with fresh lemon juice and serve immediately alongside the rested lamb chops.