Grilled Lamb Chops with Herbs and Spice Minted Asparagus

By Brady Stringer
August 1, 2018


For the Grilled Lamb Chops

1 cup extra-virgin olive oil

4 thick sliced garlic cloves

¼ cup rosemary leaves

3 Tablespoons flat-leaf parsley leaves

2 Tablespoons marjoram or oregano leaves

2 Tablespoons kosher salt

1 Tablespoon fresh ground black pepper

1 Tablespoon ground fennel

1½ teaspoons ground cumin

1½ teaspoons ground cardamom

For the Herb and Spice Minted Asparagus

¼ cup extra-virgin olive oil

2 large minced garlic cloves

1 minced shallot

1 teaspoon very fine grated lemon zest

¼ cup mint leaves

Kosher salt

Fresh ground black pepper

1½ lbs. pencil-thin asparagus


For the Grilled Lamb Chops: Combine in a saucepan ¼ cup of extra-virgin olive oil with the garlic and cook over moderate heat until golden, about 4 minutes, stirring frequently, Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth. Arrange the lamb chops in a shallow baking dish. Pour the marinade on top of the lamb chops, turn to coat and refrigerate overnight. Return to room temperature before grilling.

Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.

For the Herb and Spice Minted Asparagus: Heat in a small saucepan the olive oil. Add the garlic and shallot. Simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of kosher salt and fresh ground black pepper. Puree the ingredients to a chunky paste.

Cook the asparagus in a large skillet of boiling salted water until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool and pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.

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