Food Recipes Lamb Chops With Charred Asparagus A quick and simple pan sauce makes this one-pan dinner sing. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on March 17, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts This is a spring weeknight dinner that's sure to please. Start by searing juicy lamb chops until golden, then use the same skillet to saute crisp-tender asparagus. Tie the dish together with a vibrant four-ingredient pan sauce to coat the asparagus beautifully. Serve the lamb and veggies over a bed of creamy, tangy Greek yogurt with toasted French bread on the side. At the butcher counter, ask for trimmed lamb loin chops to save some prep time. Ingredients 2 tablespoons olive oil 8 lamb loin chops (1 1/4- to 1 1/2-in. thick), fat cap removed 2 ¼ teaspoons kosher salt, divided 1 pound fresh asparagus, trimmed and cut into 2-in. pieces .50 cup chopped fresh cilantro 1 tablespoon red wine vinegar 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 2 lemons) .50 teaspoon grated garlic (from 1 large clove) 4 1-in.-thick slices French bread ¾ cup plain whole-milk strained yogurt, such as Greek 2 radishes, thinly sliced Directions Heat oil in a 12-inch high-sided pan over high. Sprinkle both sides of lamb chops with 2 teaspoons salt. Add chops to pan; cook, flipping once, until browned and a thermometer inserted in thickest part registers 135°F, about 6 minutes per side for medium-rare. Transfer chops to a plate. Discard all but 1 tablespoon drippings from pan. Add asparagus; cook over medium-high, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat. Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining 1/4 teaspoon salt. Transfer mixture to a bowl. Return pan to medium-high (do not wipe clean). Add sliced bread; cook, flipping once, until lightly toasted, about 1 minute per side. Spread 3 tablespoons yogurt on each of 4 plates. Spoon asparagus mixture over yogurt and top with radishes. Place lamb chops alongside. Serve with toasted bread. Print Nutrition Facts (per serving) 419 Calories 18g Fat 23g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 419 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 100mg 33% Total Carbohydrate 23g 8% Dietary Fiber 2g 7% Total Sugars 4g Protein 39g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.