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 tbsp Lemon juice

PREPARATION

• 1

  Finely mince the fresh rosemary, thyme, and garlic clove.

• 2

  In a small bowl, whisk together half of the olive oil with the minced herbs, garlic, sea salt, and black pepper to create a paste.

• 3

  Pat the lamb chops dry with a paper towel and rub the herb paste evenly over both sides of the meat; let them sit at room temperature for 15 minutes.

• 4

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt.

• 6

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

• 7

  During the last 4 minutes of grilling the lamb, add the asparagus to the grill, turning occasionally until tender and slightly charred.

• 8

  Remove the lamb from the heat and let it rest for 5 minutes to allow the juices to redistribute.

• 9

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