NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb rib chops

0.25 tbsp Olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

PREPARATION

• 1

  In a small bowl, whisk together the 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

  Preheat a grill or grill pan over medium-high heat.

• 4

  In a separate small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the dipping sauce.

• 5

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

• 6

  While the lamb is grilling, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

• 7

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

• 8

  Serve the grilled lamb chops alongside the steamed asparagus with the zesty yogurt sauce on the side.