Lamb Chops with Grilled Asparagus, Pine Nuts and Mint
As a side to the lamb chops, the asparagus works beautifully with the nutty taste of the toasted pine nuts and fresh mint.
Best Health Magazine, January/February 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 garlic clove finely chopped
- 1 tsp fresh thyme leaves
- 4 tbsp olive oil divided
- 12 lamb chops total 800 g
- 2 bunches asparagus trimmed
- 1/4 cup pine nuts toasted
- 10 mint leaves chopped
- 1 tbsp lemon juice
- pinch sea salt
- pinch black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, place garlic, thyme and 3 Tbsp (45 mL) olive oil. Add lamb chops to this marinade and turn to evenly coat.
- Heat grill to medium-high and cook asparagus for a few minutes on each side. Remove, cut in halves, and place in a medium bowl with pine nuts, mint, lemon juice and remaining 1 Tbsp (15 mL) olive oil. Season to taste with sea salt and black pepper, and toss lightly to combine.
- Meanwhile, place lamb chops on the grill and cook until moisture appears on the surface, then turn them over and grill for a few minutes more (depending on how well done you like your lamb). Remove chops from the grill and cover with foil. Allow them to rest for a few minutes. Place three chops on each of four plates and serve with the asparagus salad.
Recipe Notes
Per serving: 461 calories, 46 g protein, 27 g fat (8 g saturated fat), 10 g carbohydrates, 5 g fibre, 132 mg cholesterol, 192 mg sodium
