NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Lamb rib chops

0.25 tsp 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

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Rub the herb mixture evenly onto both sides of the lamb chops and let them sit at room temperature for 15 minutes to marinate.

• 3

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

• 4

  Place the lamb chops on the grill and cook for 3 to 4 minutes per side, or until they reach an internal temperature of 135°F for medium-rare.

• 5

  While the lamb cooks, place the asparagus spears on the grill and cook for 4 to 5 minutes, turning occasionally until tender and lightly charred.

• 6

  Remove the lamb and asparagus from the grill; let the meat rest for 5 minutes.

• 7

  Fluff the warm cooked quinoa and stir in the lemon juice.

• 8

  Serve the grilled lamb chops over the lemon quinoa with the charred asparagus on the side.