NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Lamb loin chops

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat plain Greek yogurt

1 tbsp Fresh mint

1 tsp Lemon juice

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced rosemary, minced 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 at least 15 minutes.

• 3

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

• 4

  While the grill heats, prepare the sauce by combining the Greek yogurt, chopped mint, and lemon juice in a small bowl.

• 5

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side for medium-rare, or until they reach your preferred level of doneness.

• 6

  During the final 5 minutes of grilling the lamb, place the asparagus spears on the grill and cook until they are tender and show light char marks.

• 7

  Remove the lamb from the heat and let it rest for 5 minutes before serving alongside the grilled asparagus and the mint yogurt sauce.