NUTRITION

SERVINGS

INGREDIENTS

5.5 oz lamb loin chops

0 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 whole lemon

PREPARATION

• 1

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

• 2

  In a small bowl, combine half of the olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 3

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

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 5

  Preheat your grill or grill pan to medium-high heat.

• 6

  Place the lamb chops on the grill and cook for 4 to 5 minutes per side, or until they reach an internal temperature of 135°F for medium-rare.

• 7

  While the lamb is cooking, place the asparagus on the grill and cook for 3 to 5 minutes, turning occasionally until tender and lightly charred.

• 8

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

• 9

  Squeeze the fresh lemon juice over the lamb and asparagus just before serving.