Bart's Recipes
Remove the three lamb chops from the refrigerator and let them come to room temperature. Peel the garlic and crush it coarsely. Strip the rosemary needles from the sprigs and chop them finely. Wash the green asparagus thoroughly and remove the tough, woody bottom ends by breaking or cutting them off.
Heat a large grill pan over high heat until it is very hot. Place the lamb chops in the pan and distribute the crushed garlic and finely chopped rosemary around and over the meat. Grill the lamb chops for approximately three to four minutes per side. Immediately place the green asparagus alongside the meat in the pan and roast together until they show light grill marks all around and are tender-crisp.
Remove the lamb chops from the pan when they reach the desired doneness. Place the meat on a warm plate, cover loosely, and let it rest for a few minutes so the meat juices redistribute evenly. Meanwhile, toss the asparagus briefly through the remaining flavors of the garlic and rosemary in the warm pan.
Arrange the roasted green asparagus neatly on the plates. Place the rested lamb chops directly on top or beside them. Serve the dish immediately while it is still hot.
