NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 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 tbsp Lemon juice

10 spears Asparagus

0.5 tsp Lemon zest

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, and lemon juice.

• 2

  Rub the herb mixture evenly over both sides of the lamb chops and let them marinate at room temperature for 15 to 20 minutes.

• 3

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoons of olive oil and a pinch of salt.

• 4

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

• 5

  Place the lamb chops on the grill and cook for 4 to 5 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 tender and charred in spots.

• 7

  Remove the lamb and asparagus from the heat; let the meat rest for 5 minutes to allow the juices to redistribute.

• 8

  Sprinkle the fresh lemon zest over the lamb and asparagus before serving warm.