Grilled Rack of Lamb with Asparagus

Spring has sprung and so have all the weeds in my vegetable garden. Between the weeds, is the first crop of asparagus ready to be harvested.  I’ve had these roots in my garden for six years now and the asparagus now has the diameter of a nickel. When cooking asparagus this fresh, I love grilling over a barbecue or using a Panini pan and grill indoors and dress with a little garlic, extra virgin olive oil and sprinkle with a little kosher salt. My kids love the fact that asparagus spears are okay to eat with your fingers…according to the Tiffany Book of Table Manners for Teens. A perfect partner this time of year is lamb. We enjoy lamb burgers or chops. This recipe is for the chops.  I’ll send the burgers next week!

2 racks of lamb

1 cup of balsamic vinegar

1 sprig of rosemary

1 tsp thyme

1 tbsp Kosher salt

1-2 bunches of asparagus

 ¼ cup olive oil plus 2 tbsp olive oil

Marinate the lamb in a plastic food safe bag with the balsamic vinegar, rosemary, olive oil and thyme. 2 hours minimum.

Preheat oven to 375 if using convection or 400 if conventional

Remove lamb from marinade and place in a roasting pan and pop into oven for 25 minutes. While the lamb is roasting, trim the lower third of the asparagus..a good way to tell where to cut is bending the asparagus and seeing where it naturally snaps.  Heat a grilling pan and brush with olive oil. When there is 10 minutes left of cooking time for the lamb start adding the asparagus to the grilling pan. Turn the asparagus so that is has even grill marks on all sides of the asparagus. Before serving, drizzle with olive oil and sprinkle with kosher salt. Remove the lamb and let stand for 5 minutes covered with foil. Remove foil and slice the rack into chops. Serve with your asparagus and maybe a side of potatoes and you are set!