1/2 pound asparagus
1/2tsp sea salt
4 lamb chops or 1 rack of lamb (about 7 chops)
fresh rosemary, finely chopped
2 cloves garlic, finely chopped
1 T extra virgin olive oil
salt and pepper to taste
1 T Dijon mustard (make sure there is no sugar added)
1.Trim woody ends off. Put 1 in of water and 1/2 tsp salt into a saucepan and bring to a boil. Place asparagus in the pan and steam for about 3min, until tender. Drain and set aside.
2. Make a paste with the olive oil, rosemary, garlic and Dijon mustard.
3. Brush lamb chops with paste.
4. Using high heat, grill, sauté or broil the lamb chops for 3-4min on each side for medium rare.
5. remove from heat and allow to rest.
6. Place asparagus onto plate and arrange lamb chops on top.
*Can add a little more flavor by roasting some garlic cloves in a small oven-proof dish at 350 for 30min and serve on the side
"CLEAN" by Dr. Junger
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