NUTRITION

SERVINGS

INGREDIENTS

6 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 cup Asparagus spears

0.5 whole Lemon

PREPARATION

• 1

  Whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper in a small bowl to create the herb marinade.

• 2

  Pat the lamb loin chops dry with a paper towel and rub the herb mixture evenly over all sides of the meat.

• 3

  Preheat a grill or a cast-iron grill pan over medium-high heat until it is very hot and slightly smoking.

• 4

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side for a medium-rare internal temperature.

• 5

  During the last 4 minutes of grilling the lamb, place the asparagus spears on the grill and turn occasionally until they are tender and show light char marks.

• 6

  Remove the lamb and asparagus from the heat and let the meat rest for 5 minutes before serving with a fresh squeeze of lemon juice.