Grilled Lamb Chops with Grilled Asparagus and Roasted Garlic Rosemary Redskins

Ingredients
2 large galic cloves, crushed
1 tablespoon fresh rosemary leaves or 1/2 tbsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
pinch of cayenne
sea salt
2 tablespoons extra virgin olive oil
6 lamb chops


Directions
Combine all ingredients in a bowl if fresh pulse and turn into paste. Rub paste on both sides of the the lamb chops anf marinate for at least an hour in fridge. Remove and allow to come to room temp, cook on grill approx 15 mins or remove with meat comes to proper temp using a thermometor. Or cook in a pan, heat a grill pan over high heat until amost smoking, add chops and sear for about 2 mins, flip and cook for another 3.5 mins. Personally I like the smoky flavor from the grill. Pair with Garlis Rosemary Redskins and steamed or grill asperarugus.
1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

GRILLED ASPARAGUS

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.               

 

GARLIC ROSEMARY ROASTED REDSKINS

Ingredients:

• 4-5 large sized red skin potatoes
• 2-3 cloves garlic - minced
• 1/4 cup fresh rosemary - chopped
• 3-4 tablespoons olive oil
• sea salt to taste
• fresh ground pepper to taste

Directions:

Rinse the potatoes. Leave the skin on and cut the potatoes in quarters. Place in a square baking pan. Add the garlic, rosemary, olive oil, salt and pepper and toss ingredients until potatoes are evenly coated. Bake in the oven fo about an hour, or until the potatoes can be easily poked through with a fork