Lamb Chops W Asparagus Recipe

Name: Lamb Chops W Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chops; 2 tbsp (30 mL) olive oil; 2 tsp (10 mL) dried oregano; 3 garlic cloves, finely chopped; Generous pinches of salt and pepper; 8 bone-in lamb chops, about 2 lbs (1 kg) in total; PECORINO ASPARAGUS; 2 bunches asparagus, snapped; 1 to 2 tbsp (15 to 30 mL) olive oil; Generous pinches of salt and pepper; 1/2 cup (125 mL) shaved Pecorino, preferably pepper-flavoured; TZATZIKI; 2 tbsp (30 mL) chopped sun-dried tomatoes, packed in oil; 1 tbsp (15 mL) chopped fresh dill; 1/2 cup (125 mL) store-bought or homemade tzatziki

Servings: persons

Chops
2 tbsp (30 mL) olive oil
2 tsp (10 mL) dried oregano
3 garlic cloves, finely chopped
Generous pinches of salt and pepper
8 bone-in lamb chops, about 2 lbs (1 kg) in total
PECORINO ASPARAGUS
2 bunches asparagus, snapped
1 to 2 tbsp (15 to 30 mL) olive oil
Generous pinches of salt and pepper
1/2 cup (125 mL) shaved Pecorino, preferably pepper-flavoured
TZATZIKI
2 tbsp (30 mL) chopped sun-dried tomatoes, packed in oil
1 tbsp (15 mL) chopped fresh dill
1/2 cup (125 mL) store-bought or homemade tzatziki

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Garlicky Lamb Chops with Dilled Sun-Dried Tomato Tzatziki & Roasted Pecorino Asparagus
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Early Summer 2013
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This simple rustic meal can be put together any night of the week and yet it's elegant enough for entertaining too. If you can't get your hands on lamb chops, use pork chops in their place. Keep your eye on them because, depending on their thickness, timing may vary and you may need to brown them in batches.
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CHOPS
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1 Arrange racks in top and bottom thirds of oven. Preheat oven to 400u00b0F (200u00b0C).
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2 Rub 1 tbsp (15 mL) oil, oregano, garlic, salt and pepper all over chops. Spread asparagus out on a baking sheet. Drizzle with enough olive oil to coat. Sprinkle with salt and pepper. Shake the pan to evenly coat.
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3 Set a large frying pan (that can go in the oven) over medium-high heat. Coat with remaining 1 tbsp (15 mL) oil for chops. When hot, add chops. Cook for 1 to 2 minutes per side until browned. Adjust heat if needed, being careful not to burn the garlic. If pan is not ovenproof, remove chops to a rack on a baking sheet.
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4 Roast chops in top and asparagus in bottom of oven for 8 to 10 minutes or until chops are done as you like and asparagus is tender. Remove each when done. Loosely cover chops and let rest for 5 minutes before serving. Scatter Pecorino over asparagus.
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5 Meanwhile, stir tomatoes and dill into tzatziki. Serve chops with asparagus and tzatziki.
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LCB

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chops, 2 tbsp (30 mL) olive oil, 2 tsp (10 mL) dried oregano, 3 garlic cloves, finely chopped, and more.

Yes, Lamb Chops W Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops W Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions