Lamb Chops with Rosemary and Pan-Roasted Lemony Asparagus
These lamb chops are marinated in a simple mixture of rosemary, lemon, olive oil, and spices to keep it incredibly flavorful, and it pairs beautifully with the quick oven-roasted lemony asparagus.
Servings 4 servings
Ingredients
For the Lemon Roasted Asparagus
- 2 lbs fresh asparagus
- 4 large cloves garlic
- 1/2 tsp salt
- generous sprinkle black pepper
- 4 tbsp olive oil
- 2 large lemons
For the Lamb Chops
- 8 medium lamb loin chops Mine were about 2.7 lbs total
- 6 large cloves garlic
- 6 tbsp olive oil
- 1 large lemon, juiced + zested
- 1/2 tsp salt
- generous pinch black pepper
- 1 1/2 tbsp fresh rosemary, finely minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp salted butter
Instructions
- Prep: Mix together all the lamb ingredients in a large tupperware container. Add the lamb chops and rub with the marinade mixture. Secure the lid and marinate in the fridge for at least 1 hour or up to overnight before cooking. Let the lamb sit at room temperature for 5 minutes before cooking.
- Roast the Asparagus: Preheat oven to 400 degrees F. Rinse, dry, and trim the ends of your asparagus. Slice one of the lemons into thin slices. Toss the asparagus all the asparagus ingredients, and a squeeze of lemon juice from the second lemon. Divide between two parchment-paper lined baking sheets. Roast for 8-13 minutes, depending on how tender you want the asparagus to be.
- Cook the Lamb Chops: While the asparagus roasts, cook your lamb. Melt the butter in a large skillet over medium heat. Add 4 of the lamb chops at a time, and cook 4-6 minutes, until there's a nice dark crust on the bottom. Flip, and repeat, using a meat thermometer to check for doneness. We're looking for 145 degrees F for medium rare chops, 160 for medium, and 170 for well done. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading. Once they're done, set aside on a clean plate and cover with foil to keep warm.
- Serve + Store: Serve the lemony asparagus and lamb together. Keep leftovers in the fridge for 4-5 days.
- Optional: You can make the shallot + thyme sauce from my other lamb chop recipe to top these with, if desired. (We found that these have plenty of flavor from the marinade, but if you really want a sauce, try this one!).