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Community Table from Epicurious

from Epicurious

Take your place at the table

You know we’ve passed through that dark, seemingly endless tunnel of winter,  into the lighter  days of spring when those lovely green spikes begin “stalking” you!  Yes, I am talking about ASPARAGUS!  There are no in-betweeners when it comes to asparagus - you either hate it (Dave) or cannot get enough of it (me).   And so it begins, lamb chops and asparagus, halibut and asparagus, asparagus and shrimp stir fry, asparagus quiche,…. and Dave repeatedly asking “asparagus AGAIN”?  Ah, the cycle of life.

Laura’s Lemony Galicky Lamb Chops with Roasted Asparagus

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2-3 chops per person

For the marinade

Juice of 2 large lemons

finely chopped lemon peel, from one lemon, for garnish

1/3 cup peppery olive oil

1/4 cup of chopped fresh oregano, plus a little extra for garnish

4-6 cloves of garlic

Freshly ground salt and pepper

Mix all ingredients well.  Pour over chops, cover and marinate at least two hours, or overnight.  (I usually use a zip lock bag….but that is not very photogenic.)

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While the grill is heating, prepare the asparagus.  Trim the ends and peel the lower tougher part, if needed.  Place in a roasting pan, drizzle with olive oil, season with salt and pepper.   I either place the pan on the grill, next to the chops or cook in my small toaster oven.  Either way – it will take about the same time as the chops to cook – 10 minutes.   Season asparagus and chops just prior to serving and garnish with the finely minced lemon peel and oregano.

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We served our meal with a quick couscous side dish.  I also like quinoa or Greek style roasted potatoes with this recipe.  Enjoy!

Read the original on: More Savory, Less Sweet | More Savory, Less Sweet

More Savory, Less Sweet | More Savory, Less Sweet, LAURA HANSON

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