You know weâve passed through that dark, seemingly endless tunnel of winter, Â into the lighterÂ Â days of spring when those lovely green spikes begin âstalkingâ you!Â Yes, I am talking about ASPARAGUS!Â There are no in-betweeners when it comes to asparagusÂ - you eitherÂ hate it (Dave) or cannot get enough of it (me).Â Â And so it begins, lamb chops and asparagus, halibut and asparagus, asparagus and shrimp stir fry, asparagus quiche,â¦. and Dave repeatedly askingÂ âasparagus AGAINâ?Â Ah, the cycle of life.
Lauraâs Lemony Galicky Lamb Chops with Roasted Asparagus
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.Â Pour over chops, coverÂ and marinate at least two hours, or overnight.Â (I usually use a zip lock bagâ¦.but that is not very photogenic.)
While the grill is heating, prepare the asparagus.Â Trim the ends and peel the lower tougher part, if needed.Â Place in a roasting pan, drizzle with olive oil, season with salt and pepper.Â Â IÂ either placeÂ the pan on the grill, next to the chops or cook in my small toaster oven.Â Either way â it will take about the same time as the chops to cook â 10 minutes.Â Â Season asparagus and chops just prior to serving and garnish with the finely minced lemon peel and oregano.
We served our meal with a quick couscous side dish.Â I also like quinoa or Greek style roasted potatoes with this recipe.Â Enjoy!
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More Savory, Less Sweet | More Savory, Less Sweet