YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Lamb Chops
Seared lamb chops roasted with a fragrant garlic and rosemary rub, served alongside crisp-tender asparagus for a sophisticated and savory meal.
INGREDIENTS
4.75 oz bone-in lamb chops
0.25 tbsp extra virgin olive oil
3 cloves garlic
1 tbsp fresh rosemary
1 tbsp fresh thyme
0.5 tsp sea salt
0.25 tsp black pepper
10 oz asparagus
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with 0.5 tablespoons of the olive oil, sea salt, and black pepper.
Rub the herb and garlic mixture evenly over all sides of the lamb chops and let them sit at room temperature for 10 minutes to marinate.
Trim the woody ends off the asparagus spears and toss them on the baking sheet with the remaining 0.25 tablespoons of olive oil and a pinch of salt.
Heat a heavy cast-iron skillet over medium-high heat and sear the lamb chops for 2 minutes per side until a deep golden-brown crust forms.
Transfer the seared lamb chops to the baking sheet with the asparagus and roast in the oven for 8 to 10 minutes for medium-rare.
Remove from the oven, squeeze the fresh lemon juice over the roasted asparagus, and let the lamb chops rest for 5 minutes before serving.