Broiled Lamb With Rosemary

• 1/2 pound asparagus
• 1/4 cup plain fat-free yogurt
• 1 teaspoon Dijon mustard
• Butter-flavored cooking spray
• 1/4 teaspoon salt
• 1/4 cup dry red wine
• 2 small garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 4 (4-ounce) lamb loin chops, trimmed (1 inch thick)
• Freshly ground black pepper

1. Preheat broiler.
2. Snap off tough ends of asparagus.
3. Combine yogurt and mustard; stir well. Set aside.
4. Coat asparagus with cooking spray. Sprinkle lightly with salt.
5. Combine wine, garlic, and rosemary.
6. Place lamb chops on one end of a broiler pan coated with cooking spray. Brush chops with half of wine mixture. Broil 8 minutes. Turn chops, and brush with remaining half of wine mixture. Broil 2 minutes, and add asparagus to pan. Broil 4 to 5 minutes, turningasparagus every 2 minutes, until asparagus is crisp-tender and chops are done. Remove asparagus and chops from pan; sprinkle with freshly ground pepper.
7. To serve, place half of asparagus and 2 lamb chops on each of two serving plates. Top asparagus with yogurt mixture.

asparagus, yogurt, mustard, butter, salt, red wine, garlic, rosemary, lamb loin chops, freshly ground black pepper

Taken from www.myrecipes.com/recipe/broiled-lamb-with-rosemary (may not work)