Mix together all the lamb ingredients in a large container . Add the lamb chops and rub with the marinade mixture . Secure the lid and marinate in the fridge for at least 1 hour or up to overnight before cooking . Let the lamb sit at room temperature for 5 minutes before cooking .
Roast the asparagus : Preheat oven to 400 F . Rinse , dry and trim the ends of your asparagus . Slice one of the lemons into thin slices . Toss the asparagus , all the asparagus ingredients and a squeeze of lemon juice from the second lemon . Divide between two parchment-paper lined baking sheets . Roast for 8 to 13 minutes , depending on how tender you want the asparagus to be .
Cook the lamb chops : While the asparagus roasts , cook your lamb . Melt the butter in a large skillet over medium heat . Add four of the lamb chops at a time , and cook 4 to 6 minutes , until there ’ s a nice dark crust on the bottom . Flip , and repeat , using a meat thermometer to check for doneness . We ’ re looking for 145 F for medium rare chops , 160 for medium and 170 for well done . Make sure to stick the meat thermometer into the thickest part of the meat , and stick it halfway through the meat — don ’ t let it touch any bones or the pan , for an accurate reading . Once they ’ re done , set aside on a clean plate and cover with foil for 3 minutes to keep warm .
Serve the lemony asparagus and lamb together over rice or couscous , if desired . n
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