Lemony Lamb Chops with Asparagus

1. 1

   Preheat the oven to 400.

2. 2

   In a small bowl, combine 1/4 cup of the olive oil with the lemon juice.

3. 3

   Pour half of the mixture over the lamb chops and let stand for 10 minutes.

4. 4

   Heat a large skillet until hot to the touch.

5. 5

   Add the remaining 1 tablespoon of olive oil.

6. 6

   Drain the lamb chops and season with salt and pepper.

7. 7

   Add the lamb chops to the skillet and cook them over moderately high heat, turning once, until lightly browned, about 5 minutes.

8. 8

   Transfer the lamb chops to a baking pan and roast them for 7 minutes for medium meat.

9. 9

   Transfer the lamb chops to plates and keep warm.

10. 10

    Pour off all but 1 tablespoon of the fat from the skillet.

11. 11

    Add the asparagus and cook over moderately high heat until crisp-tender, about 2 minutes.

12. 12

    Add the arugula and cook just until barely wilted, about 1 minute.

13. 13

    Add the remaining half of the lemon and olive oil mixture along with any accumulated juices from the lamb and bring to a simmer.

14. 14

    Season the vegetables with salt and pepper and transfer them to the plates with the lamb.

15. 15

    Scatter the Parmesan over the lamb and vegetables and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.