Grilled Lamb Chops and Asparagus

The sun was out today, so I cranked up the grill tonight for dinner.  The lamb loin chops were rubbed down last night while I was preparing the roasted turkey breast for dinner, so preparation was quite quick, which is good because we arrived home late at 7:30 this evening.  But from start to finish from when we walked in the door to when dinner was on the table was just 35 minutes.  I served the lamb loin chops with grilled asparagus basted in a balsamic and olive oil marinade and mushroom caps.  The beauty of this dinner is that due to the small size of the individual chops all three items cooked in approximately the same amount of time.



  • 2.5 lbs of lamb loin chops (about 9 pieces)
  • Fresh rosemary – rough chopped
  • Fresh Garlic cloves – crushed
  • Dried Ground Sage
  • Fresh Ground Black Pepper
  • 2-3 TBS Olive Oil


In small bowl add olive oil, rosemary, garlic, sage and pepper.  Stir to combine well.  Place chops in large bowl.  Add the rub/marinade and coat each chop well.  Arrange chops in bowl so they are in a single flat layer and not stacked on top of each other.  Cover bowl with plastic wrap and refrigerate overnight.  Aprox 30 minutes before grilling, remove chops from fridge to remove chill.  Heat grill according to manufacturers instructions to medium high heat.  Grill chops aprox 10-12 minutes until internal temperature says 145 for medium rare.  Allow to rest 5 minutes before serving.

NUTRITION INFO: (Per Serving) Calories 558, Total Fat 43.9, Sat. Fat 15.7, Cholest. 144mg, Sodium 111.7mg, Carb. 1.9g, Fiber 0.6g, Sugars 0.1g, Protein36.6g

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