NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb rib chops

0.25 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Place the lamb rib chops in a shallow dish and pour the marinade over them, ensuring each chop is well-coated on all sides.

• 3

  Let the lamb marinate at room temperature for 20 minutes to allow the aromatic herb flavors to penetrate the meat.

• 4

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

• 5

  Place the lamb chops on the grill and cook for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 6

  While the lamb cooks, toss the asparagus spears in any remaining marinade and grill them for 4 to 5 minutes until tender and slightly charred.

• 7

  Remove the lamb from the heat and let it rest for 5 minutes before serving to ensure the juices redistribute for a moist finish.