Lamb Loin Chops with Asparagus

Made these yummy lamb chops with love tonight!  I took my time and marinated them for about three hours, but you don’t have to do it for that long to still get a great chop. The secret is to grill them rare to medium rare, and eat them with your fingers.

Lamb Loin Chops with Asparagus

Ingredients:

  • 8 Fresh Lamb Loin Chops
  • 2 Bunches of Fresh Asparagus
  • 1 Cup of Cherry Tomatoes
  • 1/2 Cup of Olive Oil
  • 2 Tablespoons of Fresh Rosemary
  • 2 Large Lemons
  • 1 Clove of Garlic
  • Kosher Salt
  • Crushed Black Pepper
  • 1/2 Teaspoon of Rubbed Sage
  • 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon of Lite Soy Sauce

Instructions:

This turns out best if you prep before cooking. You are going to marinate your chops in a zip lock bag for up to 3 hours (or less) while you prep your asparagus and tomatoes.


Mise en place for pork loin chops marinade:

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Marinate Lamb Loin Chops for 30 minutes to 3 hours.
  1. Slice 1 lemon in half and squeeze the juice into a large bowl, careful to remove any seeds. Slice the remaining lemon into thin, round slices.
  2. Add rosemary, sage, basil, and soy sauce to the bowl.
  3. Finely chop garlic clove, and add 1/2 of it to the bowl.
  4. Whisk all ingredients together until well blended.
  5. Stab lamb loin chops all over with the tines of a fork, and add them to the bowl with 1/4 cup of olive oil, lemon slices, and salt and pepper to taste.
  6. Turn chops over to coat well, and then pour everything in the bowl into a large zip lock baggie. Place in the refrigerator to marinate for 30 minutes to 3 hours.

Mise en place for asparagus and tomatoes:

  1. Wash and dry asparagus and tomatoes.
  2. Cut thick, dry ends off of the asparagus, and slice the tomatoes in half, length-wise.
  3. Toss asparagus in a large bowl with 1/4 cup olive oil, 1/2 of the chopped garlic, and salt and pepper to taste.

Set asparagus and tomatoes aside while waiting for chops to marinate.


Allow chops to marinate for at least 1/2 hour before grilling.

  1. Heat grill on high, and allow it to get fully hot before adding chops.

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    Don’t overcook the chops.
  2. Place Chops about 1-2 inches apart on the grill, with half of the marinated lemon slices beside them.
  3. Grill chops for 4 minutes per side. Do NOT overcook them. The centers should be red, and the outside seared (the lemon slices only need about 2-3 minutes per side).
  4. Allow the chops to rest with the grilled lemons on a large platter while you grill the veggies.
  5. 41413727_10156995533612345_3526192283437236224_n (2)Spread out the asparagus on the grill, so that it is easier to turn them over and so all of them cook. Grill for about 3 minutes per side, and then add asparagus to the platter beside the lamb loin chops.
  6. Turn the grill down to medium, and mix the remaining lemons and the marinade from the zip lock baggie into a bowl with the halved cherry tomatoes.
  7. Dump tomatoes and lemons onto the grill for 3 minutes, and then pour them over the top of the grilled asparagus.

Serve immediately.

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Add a baked sweet potato or some grilled bread on the side.

Serves 4

 

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