NUTRITION

SERVINGS

INGREDIENTS

2 pieces 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

0.13 cup dry quinoa

1 cup asparagus spears

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

• 2

  Finely mince the garlic, rosemary, and thyme.

• 3

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

• 4

  Pat the lamb chops dry with a paper towel and rub the herb mixture evenly over both sides of each chop.

• 5

  Preheat your grill or a cast-iron grill pan to medium-high heat.

• 6

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

• 7

  While the lamb is cooking, place the asparagus spears on the grill and cook for 5 to 7 minutes, turning occasionally, until they are tender and slightly charred.

• 8

  Remove the lamb and asparagus from the grill. Drizzle the fresh lemon juice over the lamb and the asparagus.

• 9

  Serve the grilled lamb chops over the bed of fluffy quinoa with the charred asparagus on the side.