NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 cup Non-fat Greek yogurt

1 tbsp Fresh mint leaves

1 tsp Olive oil

1 tsp Minced garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Trim the woody ends off the asparagus and place them on one side of the prepared baking sheet, lightly misting with a tiny bit of oil if desired.

• 5

  Place the seasoned lamb chops on the other side of the baking sheet.

• 6

  Roast in the oven for 12 to 15 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare, and the asparagus is tender and slightly charred.

• 7

  While the lamb roasts, finely chop the fresh mint and stir it into the Greek yogurt.

• 8

  Remove the lamb from the oven and let it rest for 3 to 5 minutes to allow the juices to redistribute.

• 9

  Plate the roasted asparagus, top with the herb-crusted lamb chops, and serve with a dollop of the cool mint yogurt sauce.