Name: Grilled herb lamb chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz lamb loin chops, about 1 inch thick, patted dry; 5 oz red potatoes, cut into 1-inch wedges; 5 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

7 oz lamb loin chops, about 1 inch thick, patted dry
5 oz red potatoes, cut into 1-inch wedges
5 oz asparagus, trimmed
1 tsp olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
¾ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil and one third of the salt and pepper. Roast for 15 minutes.
In a small bowl, mix the garlic, rosemary, half the lemon juice, and one third of the salt and pepper. Rub the mixture all over the lamb chops and let them sit while the potatoes roast. Preheat the grill to medium-high and oil the grates.
Move the potatoes to one side of the pan. Add the asparagus to the other side, toss with the remaining oil and the rest of the salt and pepper. Roast for 10 minutes more until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables finish, grill the lamb chops. Cook for 4 minutes, flip, and cook for 4 minutes more. Insert a thermometer sideways into the thickest part away from the bone to check for doneness. Remove from the grill and rest for 3 minutes. Done when opaque in the center and 145°F or 145°F for medium.
Plate the lamb chops alongside the roasted potatoes and asparagus. Drizzle the remaining lemon juice over the asparagus and serve.

Nutrition

Ingredients

Instructions

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