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GRILLED LAMB AND ASPARAGUS, LEMON ROSEMARY MARINADE
2/3 cup extra virgin olive oil
Juice of 3 lemons
3 lemons, thinly sliced
8 garlic cloves, crushed
8 sprigs of rosemary
2 tablespoons black or mixed peppercorns
1 1/2 teaspoons kosher or sea salt
8 lamb shoulder chops
2 1/2 to 3 pounds asparagus, trimmed
Pour the olive oil in a large, nonreactive bowl or baking dish, add lemon juice, slices lemons, garlic, rosemary, peppercorns and salt and stir to blend. Add the chops and the asparagus, gently turning to coat them, then cover and refrigerate for 6 to 12 hours.
Prepare a fire in a grill or preheat a gas grill. When medium-hot, remove the lamb from the marinade and place on the grill rack about 6 inches above the fire. Grill until well browned, about 4 minutes, then turn and grill the other side about 4 minutes for rare (5 minutes per side for medium). Remove and cover loosely with aluminum foil.
Remove the asparagus and place it on the grill, turning it several times as you cook, until it is lightly browned (4 to 5 minutes). Serves 8 |
