Roast/bake: lamb, rice, rosemary, lemon, and asparagus
How will you prepare lamb, rice, lemon, and asparagus?
For your protein, veggies, and carbs, try this combination: lamb, asparagus, and rice. Add some flavor and fun by incorporating rosemary and lemon into the meal.
It’s up to you whether you want to throw everything together into a single dish or whether you want to separate them into a main course and one or more side dishes. But to make things more challenging, roast/bake at least one of the dishes.
Recipe Ideas
- These Lamb Chops With Rosemary And Pan-Roasted Lemony Asparagus can be served with wild rice.
Lamb Chops With Rosemary And Pan-Roasted Lemony Asparagus
Perfect for Easter or any other day.
Prep time: 15 minutes; cook time: 80 minutes.
Ingredients
- 2 pounds fresh asparagus
- 10 large cloves garlic, minced
- 10 tablespoons olive oil
- 3 large lemons (1 juiced and zested)
- 8 medium lamb loin chops
- 1 1/2 teaspoon fresh rosemary, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salted butter
- Salt and black pepper
Instructions
- In a large container mix together 6 cloves garlic, 6 tbsp olive oil, the juice and zest of 1 lemon, 1/2 tsp salt, black pepper, rosemary, oregano, and thyme.. Add the lamb chops and rub with the marinade mixture. Leave to marinate in the fridge for at least 1 hour or overnight.
- Remove the lamb to sit at room temperature for at least 5 minutes before cooking.
- Preheat oven to 400°.
- Rinse, dry, and trim the ends of the asparagus. Slice one of the lemons into thin slices. Toss the asparagus with the remaining garlic and olive oil, and a squeeze of lemon juice. Roast for 8-13 minutes.
- While the asparagus roasts, cook the lamb. Melt the butter in a large skillet over medium heat. Add the lamb chops, and cook 4-6 minutes, until there's a nice dark crust on the bottom.
- Once they're done, serve the lemony asparagus and lamb together.