NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

0.25 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup plain Greek yogurt

1 tbsp fresh mint

0.5 tbsp lemon juice

PREPARATION

• 1

  In a small bowl, whisk together 0.25 tablespoons of olive oil, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.

• 2

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

• 3

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

• 4

  Toss the asparagus spears with the remaining 0.25 tablespoons of olive oil and a small pinch of salt.

• 5

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

• 6

  Grill the asparagus alongside the lamb for 5-7 minutes, turning occasionally, until tender and slightly charred.

• 7

  While the meat rests, stir together the Greek yogurt, chopped mint, and lemon juice in a small ramekin.

• 8

  Serve the grilled lamb chops and charred asparagus immediately with the zesty mint yogurt sauce on the side.