YOUR SOLIN GENERATED RECIPE
Grilled Herb Lamb Chops with Roasted Asparagus
Tender lamb loin chops grilled with a fragrant rosemary-garlic rub, served alongside crisp-tender asparagus roasted to perfection with a hint of bright lemon.
INGREDIENTS
4 oz Lamb loin chops
0.25 tbsp Extra virgin olive oil
1 tsp Fresh rosemary
1 tsp Fresh thyme
2 cloves Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
1 bunch Asparagus
0.5 whole Lemon
PREPARATION
Preheat grill to medium-high heat and preheat oven to 400°F for the asparagus.
In a small bowl, whisk together half of the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
Rub the herb mixture thoroughly over both sides of the lamb chops and let them marinate at room temperature for 10 minutes.
Toss the trimmed asparagus with the remaining olive oil and a pinch of salt on a large parchment-lined baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.
While asparagus roasts, place lamb chops on the hot grill and cook for 4-5 minutes per side until they reach an internal temperature of 135°F for medium-rare.
Remove lamb from the grill and let rest for 5 minutes on a warm plate to ensure the meat stays succulent.
Squeeze fresh lemon juice over the roasted asparagus and serve immediately alongside the grilled lamb chops.