marinade

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

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.)

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.

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

No need for mint jelly or anything else with these lamb chops. Marinated overnight with lemon, oregano and garlic the lamb takes on the combination of flavors in the most delightful way.

Marinade for 4 – 6 lamb chops

1/2 cup chopped, fresh oregano

1 Tablespoon chopped, fresh rosemary

1 teaspoon grated lemon zest

10-12 cloves of garlic, chopped

1/2 cup dry white wine

1/4 cup fresh squeezed lemon juice

1/4 cup bright, citrusy olive oil

1 teaspoon Dijon mustard

salt, pepper

Coarsely chop the herbs and garlic.

Put into measuring cup or mixing bowl. Add lemon zest, lemon juice, white wine, olive oil and mustard and generous seasoning of salt and pepper. Whisk all ingredients together.

Place lamb chops in a heavy zip lock bag, or glass dish for marinating. Pour marinade over chops. Marinate all day or overnight in refrigerator. Turn the chops over a couple times to distribute marinade evenly.

You can grill or broil the chops. I prefer the grill. Let the chops come to room temperature before cooking. Cook to medium rare, or to your preference.

We served these with springy baby zucchini and sunburst squash sautéed with purple onion, salt, pepper, and dill in a little olive oil and a splash of dry vermouth.

Spring has Sprung! Lamb Chops and Roasted Asparagus

Mediteranean Inspired Lamb Chops