Lamb is one our favorite meats, and it features heavily in both Mediterranean and certain Asian cuisines. It’s also less impactful on the environment than beef. When cooked properly, it’s tender, juicy, moist and delicious. However, overcooking it can result in a dry, and almost gamey tasting piece of meat.

This lamb dish is one our go-to dishes every the summer since its an easy and delicious weeknight meal. It has just a handful of simple, fresh ingredients that let the lamb shine. Mashing the garlic into a paste reduces the likelihood of it burning on the grill. Letting the rosemary char directly on the meat gives it an deep smoky and herbal flavor.

Grilled Rosemary Garlic Lamb Chops with Potatoes and Asparagus

Ingredients

Lamb

• 4 Lamb Chops (~1lb)
• 3 sprigs of fresh rosemary, cut into 2-inch pieces
• 3 garlic cloves, mashed into a paste
• 1 tsp Salt
• 2 Tbsp Olive Oil

Potatoes

• 1 lb of Red skinned potatoes, cut into rounds
• 2 Tbsp Olive Oil
• Salt/Pepper to taste

Asparagus

• 1 Bunch of Asparagus – bottoms removed
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• Salt/Pepper to taste

Instructions

Lamb

1. Combine all ingredients in a non-reactive bowl. Marinate for at least one hour up to overnight.
2. Preheat a grill to high heat
3. Grill lamb chops, flipping once – about 3 minutes a side for medium rare
4. Let rest for 5-7 minutes, then serve

Potatoes

1. Add potatoes to a pot of salted water, and bring to a boil
2. When potatoes are just done, drain.
3. Spread potatoes on a cutting board and brush them with olive oil, then sprinkle with salt and pepper
4. Grill the potatoes over high heat for just long enough to get grill marks – about 2 minutes a side.
5. Serve

Asparagus

1. Place asparagus in a plastic freezer bag or a large dish
2. Pour in olive oil, vinegar, and add salt and pepper, marinate for at least 30 minutes
3. Grill the asparagus over high heat for about 3-4 minutes, tossing once or twice until lightly charred
4. Serve

Notes:
I usually grill the meat first, and while it’s resting, I throw on the potatoes and asparagus. By the time they are cooked, the meat has rested properly and everything can be served at the same time.
You can use a grill pan for the asparagus, but I just toss it on the grill perpendicular to the grates. I always lose a couple, but it makes the process easier and there’s less to clean up.