Grilled Lamb with Asparagus and Herb Chimichurri

Instructions

1. 1

   Prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, 4 tablespoons of olive oil, red wine vinegar, red pepper flakes, and half the salt in a food processor. Pulse until the mixture reaches a chunky sauce consistency, then transfer to a small bowl.

   Tip: Make the chimichurri 30 minutes ahead so the flavors can meld together.

2. 2

   Pat the lamb chops dry with paper towels and season generously on both sides with the remaining salt, black pepper, and rosemary sprigs tucked alongside.

   Tip: Dry meat ensures a better crust when grilling.

3. 3

   Toss the asparagus spears with 2 tablespoons of olive oil and a pinch of salt and pepper in a large bowl.

4. 4

   Preheat your grill to medium-high heat (around 400°F) for about 5 minutes until grates are hot.

   Tip: Clean your grill grates with a brush to prevent sticking.

5. 5

   Place lamb chops on the grill and cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare doneness.

   Tip: Use a meat thermometer for 130-135°F internal temperature for medium-rare.

6. 6

   Transfer cooked lamb to a warm plate and tent loosely with foil. Arrange asparagus spears perpendicular to the grill grates and cook for 6-8 minutes, rolling them halfway through, until tender and lightly charred.

   Tip: Rolling asparagus prevents it from rolling through the grates.

7. 7

   Squeeze fresh lemon juice over the grilled asparagus and season with a light sprinkle of salt.

8. 8

   Arrange lamb chops and asparagus on serving plates, drizzle generously with the herb chimichurri sauce, and serve immediately while hot.

   Tip: Let the lamb rest for 2-3 minutes before serving to keep it juicy.