NUTRITION

SERVINGS

INGREDIENTS

3 pieces Lamb loin chops

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Nonfat Greek yogurt

1 tsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 2

  In a small bowl, combine the minced herbs and garlic with 0.25 tbsp of olive oil, sea salt, and black pepper.

• 3

  Rub the herb mixture evenly over all sides of the lamb loin chops and let them sit for 10 minutes.

• 4

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

• 5

  Preheat your grill or grill pan over 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 your desired doneness is reached.

• 7

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

• 8

  In a small ramekin, whisk together the Greek yogurt, lemon juice, and lemon zest to create the sauce.

• 9

  Remove the lamb from the grill and let it rest for 5 minutes before serving with the asparagus and a dollop of the lemon-yogurt sauce.