Name: Grilled lamb chops with herb potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz 1-inch-thick lamb loin chops, patted dry; 5 oz red potatoes, halved; 3.5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1/4 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme, leaves only; 3/4 tsp salt; 1/2 tsp black pepper; 4 1/4 cups water; 1 tsp lemon juice

Nutrition

Per serving

460 calories

Protein: 44g; 38% of calories
Carbs: 29g; 25% of calories
Fat: 19g; 37% of calories

Instructions

Prep 20 min · Cook 20 min

In a large pot, bring water and half the salt to a boil. Add the potatoes and simmer for 12 to 15 minutes until just tender when pierced with a fork. Drain the potatoes and set aside. Preheat the grill to medium-high heat while the potatoes cook.
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, the rest of the salt, and black pepper. Place the lamb chops, drained potatoes, and asparagus on a tray and brush all sides with the herb oil mixture.
Clean and oil the grill grates. Place the lamb chops and potatoes on the hot grill, with the potatoes cut side down. Grill for 4 minutes, then flip. Add the asparagus across the grates. Grill everything for 4 minutes more until the asparagus is tender and the lamb is browned. Done when browned and reaches temperature, 145°F.
Transfer the lamb to a plate to rest for 5 minutes. Arrange the lamb with the potatoes and asparagus, then squeeze the lemon juice over the top before serving.

Nutrition

Ingredients

Instructions

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