Peeks in, kind of busy here @ that place but not nearly like it has been earlier this week.
Recipe that looks and sounds good from Shape magazine…
LAMB CHOPS WITH ASPARAGUS-FETA SALSA VERDE
SERVES 4
PREP TIME: 13 MINUTES
(PLUS 30 MINUTES MARINATING)
COOK TIME: 19 MINUTES
¼ cup fresh lemon juice
½ cup olive oil
3 TBS chopped fresh oregano
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
4 lamb rib chops (about 1 pound)
½ bunch medium asparagus (6-8 stalks), peeled and ends removed
½ cup crumbled feta (about 3 ozs)
1 TBS chopped fresh flat-leaf parsley
1 clove garlic, minced
2 TBS red wine vinegar
1. In a 9-inch square glass dish, combine lemon juice, ¼ cup olive oil, oregano, salt, and pepper. Place lamb in the dish with the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day.
2. Preheat grill to high. Fill a medium pot with 6 cups salted water; bring to a boil over high heat. Meanwhile, fill a large bowl with ice water and set askide. Once water is boiling, add asparagus and cook for 4 to 6 minutes or until bright green and slightly tender. Using tongs, transfer asparagus to the ice water to cool. Remove and place on a paper towel-lined plate to dry.
3. Slice asparagus stalks on the bias into 1 ½ in long pieces. Transfer to a medium bowl and toss with feta, parsley, garlic, vinegar, and remaining ¼ cup olive oil. Season to taste with salt and pepper and toss again; set aside.
4. Remove lamb from marinade and discard juices. Place lamb onto the hot grill and cook for 2 minutes; turn and cook for 2 minutes more until just slightly pink in the center or until desired doneness. Transfer to a plate and let rest for 3 minutes. Place one lamb chop on each of four plates and top with a heaping spoonful of salsa. Serve immediately with additional salsa if desired.
Nutrition score per serving: 343 calories, 23g fat (7g saturated), 4g carbs, 29g protein, 2g fiber, 105mg calcium, 4mg iron, 465mg sodium