NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin 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 baby potatoes

1 tsp lemon juice

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat your oven to 400°F.

• 2

  Halve the baby potatoes and toss them on a baking sheet with a tiny drop of oil and a pinch of salt; roast for 20 minutes.

• 3

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the sea salt and black pepper.

• 4

  Rub the herb mixture evenly over both sides of the lamb chops, pressing gently so the seasoning adheres.

• 5

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

• 6

  During the last 8 minutes of potato roasting, add the asparagus spears to the same baking sheet.

• 7

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

• 8

  Plate the lamb chops with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.