Lamb with Asparagus and Tomatoes

Ingredients:

Lamb chops (2-3 per person)

Asparagus

Cherry tomatoes

4-5 cloves of garlic

4tbls rosemary

olive oil

Salt

Pepper

Basalmic Vinegar (optional)

Directions:

1. Mince garlic and rosemary, add to a bowl with 1/4 cup of olive oil.

2. Salt and pepper both sides of the lamb, then spoon half of the olive oil mixture over the lamb (other half is for the veggies).

3. Halve the cherry tomatoes and cut the bottom inch off of the asparagus.

4. With the remaining half of the olive oil mixture add a couple tablespoons of basalmic vinegar, then toss in the tomatoes and asparagus.

5. Let the lamb and veggies marinate for an hour.

6. Heat up the broiler in the oven put the veggies and the lamb onto a cookie sheet and broil for 2-3 minutes.

7. Turn the lamb over and rotate the veggies for even cooking, then broil for another 2-3 minutes.

8. Insert a meat thermometer into the thick part of the lamb, lamb should be about 125*F. Continue cooking the asparagus and tomatoes 1-2 more minutes or until desired tenderness.

9. Let the lamb rest for 10 minutes then plate.

10. Post a picture on facebook so I can see how you did :)