Ingredients:

For the lamb:

4 Lamb loin chops

Salt and Pepper

2 tbsp of butter

2 large cloves of garlic

2 sprigs of rosemary

2 sprigs of thyme

For the potato-asparagus salad:

2 lb of red potatoes, peeled and diced

8 oz of asparagus, cut into 1-inch pieces

The juice and zest of 1 lemon

2 tbsp of dijon mustard

1 garlic clove, grated

¼ cup of olive oil

Salt and Pepper

Instructions:

1. If you have the opportunity, season the lamb the night before with salt and pepper and let sit overnight in the fridge uncovered. If you did not have the chance, season the lamb with salt and pepper before doing any of your other prep work. Preheat the oven to 350℉. Heat a large, oven-safe pan over medium-high heat. 

2. Quarter 2 tbsp of butter. Smash 2 cloves of garlic and halve. Divide sprigs of rosemary and thyme in half.

3. Coat the bottom of your pan with 1 tbsp of a high smoke-point oil (like canola). Sear the lamb loin chop’s fat cap until brown, about 2 minutes. Then, sear the lamb’s broad sides. You want the lamb to have a nice, deep, golden brown color. A good way of knowing if your lamb is properly browned is that it should automatically release from the pan when it is starting to brown nicely. If your lamb sticks, it is not ready. Sear the first side for about 5 minutes. Flip the lamb and sear for an additional 2 minutes.

4. Meanwhile, add your diced potatoes to a medium saucepan. Cover with cold water and season the water generously with salt. Bring water to a boil over medium-high heat. The potatoes should be firm but tender, about 7 minutes after water is boiling. Add the asparagus to the boiling water and continue boiling for 2 minutes. Drain potatoes and asparagus.

5. Top each lamb loin chop with a piece of butter, half of a garlic clove, and half of a sprig of rosemary and thyme. Place the pan in the preheated oven and cook for an additional 10-15 minutes. You want the internal temperature of the thickest part of the lamb to read 135℉. When taking the temperature of your lamb, try to avoid the bone because the bone will be a significantly higher temperature. Let the lamb chops rest for about 5-7 minutes. 

6. In a medium-sized bowl, whisk together the lemon zest and juice, grated garlic, and dijon mustard. Whisk in olive oil until the dressing is silky. Toss the warm potatoes and asparagus in the dressing.

7. Serve the lamb loin chops with the potato-asparagus salad.