Herb-crusted lamb chops with green asparagus

Herb-crusted lamb chops with green asparagus: an aromatic recipe with garlic, rosemary, thyme, olive oil and ghee for an easy dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 420 kcal per serving
• Protein: 34 g
• Fat: 28 g
• Carbs: 5 g

Ingredients

• 4 organic lamb chops
• 1 garlic clove
• 1 bunch of green asparagus
• 1 tbsp virgin olive oil
• 1 tbsp grass-fed butter or ghee
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• Coarse sea salt and black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Pat the lamb chops dry. Finely chop the garlic, wash the green asparagus and snap off the woody ends.
2. Rub the lamb chops with sea salt, black pepper, garlic, thyme and rosemary. Leave them for a moment so the flavours can soak in.
3. Heat the olive oil in a frying pan and fry the lamb chops on both sides over a medium to high heat. Then leave them to rest briefly.
4. Add the grass-fed butter or ghee to the pan and gently cook the green asparagus in it. Season with a little sea salt and black pepper.
5. Return the lamb chops to the pan and warm them briefly with the herbs so everything comes together.
6. Serve hot, putting the lamb chops on the plate with the green asparagus straight from the pan.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is a lovely classic. Robust, fresh and on the table without much effort.

Swaps

Lamb chops → skinless chicken thighs (a little leaner, similar protein content); grass-fed butter → ghee (very little lactose); green asparagus → Tenderstem broccoli (also provides fibre and folate); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

The dish contains milk, whether you use grass-fed butter or ghee – ghee has very little lactose, but it isn't dairy-free. Good for children if lightly seasoned and the meat is cooked through; in pregnancy, cook the lamb right through.