We were visiting my father-in-law last week. On the way out the door he gifted us with some lamb chops. This is not a cut of meat we normally cook. We’re about leg of lamb or shoulder cuts, for kebabs or stew.

These lamb shops were about 1-1/2 inches thick and I had no idea what to do with them. After looking at a variety of recipes, I went with my instincts. Since I did not want to spend a lot of time, I opted for a quick grill and braise.

I also wanted a complete meal. So I added roasted potatoes and fresh asparagus. The prep time for all of the food is about 15 minutes. The cooking time is about 30 minutes.

Here is what you’ll need to make a lovely meal for four.

Lamb chops

4 – Lamb chops, about 1-1/2 inches thick

Avocado oil (or other high heat vegetable oil)

Salt

Pepper

1/4 cup - Red wine (I used a 2011 Kirk Williams Ranch Syrah from Coterie Cellars)

For the potatoes

1/3 lb. – Baby red potatoes

1/3 lb. - Baby white potatoes

1/3 ld. – Baby purple potatoes

1/4 tsp. – Red pepper flakes

1/2 tsp. – Dry thyme

1/2 tsp. – Dry oregano

1/2 tsp. – Rubbed sage

1/4 tsp. – Salt

2 tbsp. – Avocado oil (or other high heat vegetable oil)

For the asparagus

1 lb. – Fresh asparagus

Salt

Pepper

1 Tbsp. – Olive oil

Directions

Here is the order that worked for me, so the entire meal is ready at the same time.

Start heating the oven to 400 degrees. Set up the grill to medium high.

While the grill and oven are heating up, wash the potatoes and asparagus and set aside. Prepare the lamb chops by lightly coating them with oil. Season with salt and pepper. Set the chops aside.

Place all of the potato seasonings and oil in a large bowl and mix. Take your cleaned and dried potatoes and cut into quarters. Place the potatoes in the bowl with the seasoning and mix to coat. Coat a baking dish with avocado oil or high heat cooking spray. I use coconut oil spray. Place the potatoes in an even layer in the baking dish and put into the 400 degree oven. Roast for about 30 minutes or until crispy on the outside and soft on the inside. Stir two or three times during the roasting process. Test with a fork or tooth pick.

When the potatoes have been cooking for about 10 minutes, place the lamb chops on the grill. Cook for 1 to 1-1/2 minutes. Flip and cook for another 1 to 1-1/2 minutes. The goal is to sear the meat to keep in the juices.

While the lamb chops are on the grill, coat a baking dish (with sides) or small roasting pan with high-heat oil. Place the seared lamb chops in the baking dish and pour the red wine evenly over the chops. Place in the oven for 5 to 10 minutes. At 10 minutes the meat will no longer be pink inside. Use a meat thermometer to be sure the chops are at least 145 degrees inside. At 145 degrees the meat will be medium cooked and pink inside.

After you place the chops in the oven, put the asparagus on the grill to cook. Thin spears will be done cooking in 5 to 7 minutes. You want the spears to be slightly browned and firm. Thick spears may take a little longer.

If the chops are done before the asparagus, remove from them from the oven and let stand for 3 to 5 minutes before serving.

Serving suggestions

The Coterie Cellars Kirk Williams Ranch Syrah goes perfectly with this meal. The complex fruit and earthy flavors of this wine are a perfect match with the lamb.

A caprese salad is a great addition in the spring and summer. I love time of year when the vine ripened tomatoes and basil are in season.

Notes

If you cannot find baby potatoes you can use regular red, white or purple potatoes. If you’re not using baby potatoes, cut them into 1/2-inch pieces.

If you are using a gas or charcoal grill, you may want a grilling basket for the asparagus. This will help keep the smaller spears from falling through the grill grates.

© Bob Mack/Luvs Good Food