3 french-cut lamb chops
3 cloves garlic, minced
1 tbs chopped fresh rosemary
Olive oil
Salt and pepper
Bunch of asparagus (about a dozen)
Optional: Cote du Rhone
The Carnivorous Herbivore |
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I did not share this meal with anyone. A few weeks ago, my boyfriend went to a bachelor party, and I made myself dinner and watched chick flicks with a Cotes Du Rhone and a cuddly puppy. Marinated French-cut lamb chops, grilled to a perfect medium-rare, and simple roasted asparagus. I thought of making a starch, but in the end didn't need one. This was a meal just for me. Because I deserve to eat delicious food even when I'm cooking for one. I was saving this post for a "rainy day," and I think this week is perfect, as it's still too hot for the grill pan (and this is one hot-cooking meal--my kitchen was warm when this was ready to eat!). You'll need: 3 french-cut lamb chops 3 cloves garlic, minced 1 tbs chopped fresh rosemary Olive oil Salt and pepper Bunch of asparagus (about a dozen) Optional: Cote du Rhone Mix the garlic, rosemary, salt and pepper and some olive oil. Marinate the lamb in the mixture for an hour. When you're ready to cook, trim the ends off the asparagus and toss with some salt, pepper and olive oil. Preheat the oven to 500 degrees, Preheat your grill pan to high heat. Lay the asparagus on a foil-lined baking sheet and add the asparagus to the oven. Spray the grill pan with cooking spray. Set the lamb on the grill pan and cook for two minutes. Flip. Cook for two minutes more. Flip the lamb again, turning it to get crosshatched grill marks. Cook for thirty seconds. Flip again. Ditto thirty seconds. Set aside and keep warm. Check your asparagus, and toss to ensure even cooking. Cook the asparagus for an additional 3-5 minutes. Serve with the lamb. Enjoy!
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