DR. JUNGER'S ROASTED LAMB CHOPS WITH ROSEMARY AND STEAMED ASPARAGUS

DR. JUNGER'S ROASTED LAMB CHOPS WITH ROSEMARY AND STEAMED ASPARAGUS image

Yield 2-4 servings

Number Of Ingredients 10

Roasted Lamb Chops with Rosemary and Steamed Asparagus
Ingredients
Serves 2-4
4 lamb chops or 1 rack of lamb
1/2 pound asparagus
1/2 tsp sea salt
1 tbsp extra-virgin olive oil
Fresh rosemary, finely chopped
2 cloves garlic, finely chopped
1 tbsp Dijon mustard

Steps:

Directions Trim the woody ends off the asparagus. You may also peel off about 1 inch of the tough green fibrous sheath from the base of the asparagus stalks with a vegetable peeler. Put 1 inch of purified water and 1/2 teaspoon sea salt in a saucepan and bring to a boil. Place asparagus in the pan and steam for about 3 minutes, until tender but not soft (al dente). Drain and set aside. Make a paste of the olive oil, rosemary, garlic, and Dijon mustard. Brush the lamb chops with the paste. Using high heat, grill, sauté, or broil the lamb chops for 3 to 4 minutes on each side for medium-rare. Remove from heat and allow to rest. Place asparagus on a plate and arrange the lamb chops. For a delicious additional flavor note, roast some garlic cloves in a small oven-proof dish at 350˚F for 30 minutes and serve with lamb chops.