Herbes de Provence Lamb Chops with Garlic and Lemon

• 1 pound rack lamb — 1 one-pound rack of lamb, sliced into individual chops between the bones
• 1 tbsp olive oil — for searing
• 1 bunch asparagus — steamed and dressed
• 1 tbsp olive oil — for asparagus and finishing

• Heat 1 tablespoon of olive oil in a large skillet over high heat. When the oil is hot but not smoking, add the lamb chops in a single layer. Sear, turning every minute or so, until they reach your desired doneness—typically 3–5 minutes per side depending on thickness. Remove from the pan and let rest briefly.
• Steam the asparagus until tender-crisp, then drain and transfer to a bowl. Toss with the remaining tablespoon of olive oil, a squeeze of lemon juice, and a pinch of salt. Serve the asparagus hot or at room temperature alongside the chops.

Nutrition

Giangi’s Kitchen provides nutritional information as an estimate; values are not calculated by a registered dietician.