NUTRITION

SERVINGS

INGREDIENTS

2 small Lamb rib chops

0.5 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Plain Greek yogurt

1 tbsp Fresh mint

1 tsp Lemon juice

1 cup Asparagus spears

1 tsp Lemon zest

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, minced rosemary, thyme, minced garlic, sea salt, and black pepper.

• 2

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

• 3

  While the lamb marinates, combine the Greek yogurt, chopped mint, lemon juice, and lemon zest in a small bowl to create the sauce.

• 4

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

• 5

  Place the lamb chops on the grill and cook for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 135 degrees Fahrenheit.

• 6

  During the last 4 minutes of grilling the lamb, place the asparagus spears on the grill and cook until tender-crisp and lightly charred.

• 7

  Remove the lamb and asparagus from the heat and let the meat rest for 5 minutes before serving with a dollop of the mint yogurt sauce.