Dr. Junger'S Roasted Lamb Chops With Rosemary And Steamed Asparagus

• 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

1. Directions
2. 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.
3. 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).
4. Drain and set aside. Make a paste of the olive oil, rosemary, garlic, and Dijon mustard. Brush the lamb chops with the paste.
5. Using high heat, grill, saute, or broil the lamb chops for 3 to 4 minutes on each side for medium-rare. Remove from heat and allow to rest.
6. Place asparagus on a plate and arrange the lamb chops.
7. 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.

rosemary, ingredients, lamb chops, asparagus, salt, extravirgin olive oil, fresh rosemary, garlic, mustard

Taken from www.epicurious.com/recipes/member/views/dr-jungers-roasted-lamb-chops-with-rosemary-and-steamed-asparagus-51822001 (may not work)