YOUR SOLIN GENERATED RECIPE
Grilled Herb Lamb Chops with Roasted Asparagus and Crispy Potatoes
Savor a perfectly grilled herb-infused lamb chop paired with tender roasted asparagus and golden crispy potatoes. The dish is elevated with a subtle garlic and rosemary marinade, offering a harmonious blend of savory, earthy, and fresh flavors in every bite.
INGREDIENTS
4.5 ounces Lamb Chop
1 cup Asparagus
1 tsp Extra Virgin Olive Oil (for asparagus)
100 grams Red Potatoes
0.5 tsp Extra Virgin Olive Oil (for potatoes)
1 Garlic Clove, minced
0.5 tbsp Fresh Rosemary, minced
0.5 tbsp Fresh Thyme, chopped
Salt and Pepper, to taste
PREPARATION
In a small bowl, combine the minced garlic, chopped rosemary, thyme, a pinch of salt and pepper, and a drizzle of olive oil to create the herb marinade.
Rub the marinade all over the lamb chop and let it sit for 15-20 minutes at room temperature.
Preheat your grill or grill pan to medium-high heat while you also preheat your oven to 425°F (220°C) for the vegetables.
Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Dice the red potatoes into small cubes, toss with 0.5 teaspoon olive oil, salt, and pepper, and spread them on another baking sheet.
Place the potatoes in the oven and roast for 20-25 minutes until crispy and golden, stirring halfway through. At the same time, roast the asparagus for about 12-15 minutes until tender.
Grill the lamb chop for about 4-5 minutes per side for medium-rare, or adjust cooking time to achieve your desired doneness.
Plate the grilled lamb chop with a side of roasted asparagus and crispy potatoes. Enjoy your balanced, herb-infused meal!