NUTRITION

SERVINGS

INGREDIENTS

2 small Lamb rib chops

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

12 spears Asparagus

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tablespoons of olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper to create the herb marinade.

• 2

  Pat the lamb chops dry with a paper towel and coat them thoroughly with the herb mixture, allowing them to marinate for at least 15 minutes at room temperature.

• 3

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

• 4

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

• 5

  Place the lamb chops on the grill and sear for 3 to 4 minutes per side for medium-rare, ensuring a deep golden crust forms.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and show light char marks.

• 7

  Transfer the lamb to a plate and let it rest for 5 minutes before serving to allow the juices to settle for a succulent texture.