NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 bunch Asparagus

0.5 whole Lemon

PREPARATION

• 1

  Preheat your grill to medium-high heat and preheat the oven to 400°F.

• 2

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

• 3

  Brush the lamb chops with half of the herb oil mixture and set aside to marinate for 10 minutes.

• 4

  Trim the woody ends off the asparagus and place them on a baking sheet, tossing with the remaining herb oil.

• 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 desired doneness.

• 6

  While the lamb is grilling, roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 7

  Remove the lamb from the grill and let it rest for 5 minutes to lock in the juices.

• 8

  Serve the lamb chops alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.