Rosemary-Garlic Lamb Chops with Grilled Asparagus and Lemon-Dill Sauce
Tender lamb chops, herb-crusted with rosemary and garlic, paired with smoky grilled asparagus and a refreshing lemon-dill sauce, celebrating Australia's love for hearty meat dishes. This Australian-inspired beef recipe, ready in about 30 minutes, pairs lamb chops, fresh rosemary, garlic 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.
Ingredients
- 1.5 lb lamb chops
- 2 tbsp, chopped fresh rosemary
- 4 cloves, minced garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 spears asparagus
- 1, juiced lemon
- 2 tbsp, chopped fresh dill
- 2 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat grill to 400°F (200°C). In a bowl, mix rosemary, garlic, olive oil, salt, and pepper. Press the mixture onto both sides of lamb chops.
- Step 2: Toss asparagus with 1 tbsp olive oil, salt, and pepper. Place chops and asparagus on the grill. Cook chops for 6-8 minutes per side until browned and medium-rare, and asparagus for 4-5 minutes until charred and tender.
- Step 3: Whisk lemon juice, dill, and 1 tbsp olive oil for the sauce. Serve chops with asparagus and drizzle the sauce over the plate.
