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American Lamb Chops with Rosemary and Pan-Roasted Lemony Asparagus<\/h3>\n
Makes 4 servings<\/p>\n
For the Lemon Roasted Asparagus<\/strong><\/p>\n For the Lamb Chops<\/strong><\/p>\n Preparation: <\/strong><\/p>\n 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.<\/p>\n Roast the Asparagus: <\/strong><\/p>\n 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.<\/p>\n Cook the Lamb Chops: <\/strong><\/p>\n 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.<\/p>\n Once they’re done, set aside on a clean plate and cover with foil for 3 minutes to keep warm.<\/p>\n Serve and Store: <\/strong><\/p>\n Serve the lemony asparagus and lamb together. Keep leftovers in the fridge for 4-5 days.<\/p>\n <\/div>\n\n
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