A Family That Eats Together: Rosemary Garlic Lamb Chops with Asparagus

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.

Are you looking for a quick and easy recipe for spring that will impress your family and friends? Not only is this recipe healthy but your whole family will love it. The result is tender lamb with a savory and fragrant rosemary-garlic oil. This recipe can easily be doubled for larger groups of people. Serve with your favorite couscous.

Servings: 4
Prep time: 10 minutes
Inactive time: 18 minutes
Cook time: 12 minutes

Ingredients

• 6 lamb loin chops, trimmed of fat
• 1 bunch of medium-thin asparagus
• sea salt
• freshly ground pepper

rosemary-garlic oil

• 2 sprigs of rosemary, needles removed
• 1 small garlic clove
• 1/2 cup good extra virgin olive oil
• sea salt
• freshly ground pepper

Directions

1. Preheat broiler to high heat.

2. Make the couscous per the package instructions.
3. Place lamb chops on a tin foil covered baking sheet. Season the lamb with salt and pepper to your taste. Place the baking sheet with lamb in the oven and broil for approximately 4–5 minutes per side for medium-rare or to your liking. Remove from the oven, place on a covered plate and let rest for 10 minutes.
4. While the lamb is cooking, pulse the rosemary, garlic, salt and pepper in a food processor. When it is minced, slowing add the oil and blend until it is well incorporated.
5. Toss the asparagus with a little oil and salt and pepper to your taste. Place it on the same baking sheet that the lamb was on. Try to not have the asparagus touch one another. Place them under the broiler for 3-4 minutes.
6. Plate the couscous with the lamb and asparagus. Drizzle the rosemary-garlic over top. Serve immediately.