Lamb Chops with Lemon and Asparagus

These lamb chops cook in minutes in a hot pan while asparagus roasts alongside in the oven, so dinner comes together with almost no cleanup. A squeeze of fresh lemon at the end brightens the rich lamb without needing a heavy sauce, and the portion here is sized to be satisfying without being a huge plate of food. It's a simple, low-carb dinner that still delivers plenty of protein.

Ingredients

• 4 chopsthin lamb loin chops, about 6 oz each, trimmed of excess fat
• 1 bunchasparagus, woody ends trimmed
• 1 tbspolive oil
• 1lemon, cut into wedges
• 1 tspsalt
• 0.5 tspblack pepper

Method

1. Heat the oven to 425°F. Toss the asparagus with half the olive oil, a pinch of salt and pepper on the baking sheet, then roast for 10-12 minutes until tender and lightly charred. 12:00
2. Pat the lamb chops dry and season both sides with the remaining salt and pepper.
3. Heat the remaining olive oil in the skillet over high heat. Sear the chops for 2-3 minutes per side until browned outside and still pink in the middle.
4. Let the chops rest on a plate for 2 minutes. 2:00
5. Plate the lamb chops with the roasted asparagus and squeeze fresh lemon over everything before serving.