Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb chops, coated in a fragrant herb crust, served with charred asparagus and a zesty lemon-garlic sauce. This mediterranean-inspired beef ready in about 45 minutes pairs (6-ounce each) lamb chops, chopped fresh rosemary, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, mix 2 tbsp olive oil, rosemary, thyme, lemon zest, garlic, salt, and pepper. Press the herb mixture onto both sides of the lamb chops. Place on a baking sheet lined with parchment paper.
  2. Step 2: Roast the lamb chops for 15-18 minutes, flipping halfway through, until the internal temperature reaches 135°F for medium-rare. Remove from oven and let rest for 5 minutes.
  3. Step 3: Meanwhile, preheat a grill or grill pan to high heat. Toss asparagus with 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper. Grill for 5-7 minutes, turning occasionally, until tender and charred.
  4. Step 4: In a small bowl, whisk remaining 1 tbsp lemon juice with 1 tbsp olive oil and a pinch of salt. Drizzle over the lamb and asparagus before serving.

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Frequently asked questions

How long does Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6-ounce each) lamb chops from drying out.

Can I substitute ingredients in Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary and Lemon Herb-Crusted Lamb Chops with Grilled Asparagus?

Mediterranean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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