Grilled lamb chops topped with chopped fresh mint, oregano and thyme with grilled asparagus topped with hard-boiled eggs. In a plastic freezer bag add salt, pepper, garlic and enough lemon juice and olive oil to coat each chop. Place the chops in the bag and let marinate for 20 min. on your counter. This will also help get the chops up to room temperature for more even and faster grilling. In the meantime, cut the bottom part of your stalks of asparagus. Coat with olive oil.

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