NUTRITION

SERVINGS

INGREDIENTS

6.5 oz lamb loin chops

0.5 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

1 tsp lemon juice

PREPARATION

• 1

  In a small bowl, whisk together 1 tsp olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 2

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

• 3

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

• 4

  Toss the asparagus spears with the remaining 1 tsp olive oil and a small pinch of salt.

• 5

  Place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 6

  Add the asparagus to the grill alongside the lamb during the last 4 minutes of cooking, turning occasionally until tender and slightly charred.

• 7

  Remove the lamb from the heat and let it rest on a plate for 5 minutes to allow the juices to redistribute.

• 8

  Drizzle the fresh lemon juice over the grilled asparagus and lamb chops just before serving.