Oven-Roasted Herb-Infused Lamb Chops with Asparagus and Lemon Zest

Ingredients

- Lamb Chops and Marinade:
- 8 lamb chops
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste

- Asparagus and Toppings:
- 1 pound asparagus, trimmed
- 2 tablespoons butter
- 1 teaspoon orange zest
- 1 tablespoon Parmesan cheese, grated
- Pinch of cayenne pepper

Instructions

1. Prepare the Marinade for Lamb Chops:
- In a small bowl, combine minced garlic, rosemary, basil, lemon zest, Dijon mustard, olive oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.

2. Marinate the Lamb Chops:
- Arrange the lamb chops in a shallow dish. Pour the prepared marinade over the chops, ensuring each chop is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing flavors to infuse.

3. Preheat the Oven:
- Preheat your oven to 375°F (190°C).

4. Prepare Asparagus:
- In a large ovenproof pan, melt butter over medium heat. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until slightly tender.

5. Roast the Lamb Chops:
- Remove lamb chops from the marinade and place them on a baking sheet. Transfer both the lamb chops and prepared asparagus to the preheated oven. Roast the lamb for 20-25 minutes, or until the internal temperature reaches 145°F (62.8°C), indicating a medium-rare doneness.

6. Finish Asparagus:
- Transfer the partially cooked asparagus back to the stovetop over medium heat. Sprinkle with orange zest, Parmesan cheese, and a pinch of cayenne pepper. Sauté for an additional 3-4 minutes until asparagus is tender and cheese is melted.

Total Time

- PT1H45M
- 1 hour and 45 minutes

Type of Dish

- Dinner

Keywords

- Oven Roast
- Lamb Chops
- Asparagus
- Herb-Infused
- Lemon Zest
- Rosemary
- Gourmet Dinner
- Parmesan
- Herb Marinade
- Roasted Vegetables

Recipe Yield

- Serves 4 adults

Calories

- 1450 total calories

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