Spicy Lamb Chops
1/4 cup olive oil
1/4 cup chopped cilantro
4 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 loin lamb chops, trimmed of fat
Mix all marinade ingredients together and spread mixture over both sides of each lamb chop. Allow to sit at room temperature for about an hour.
Preheat a barbecue grill or a broiler. If using a grill, cook the chops over medium heat for 2 to 4 minutes per side, depending on how thick they are. If using the broiler, put marinated lamb chops on a broiler pan or baking sheet and cook about 4 inches under the heating element for 2 minutes; turn over and cook other side until cooked to the desired amount of doneness.
Glazed and Grilled Asparagus
2 pounds thick asparagus
¼ cup mayonnaise
¼ cup whole grain mustard
¼ cup olive oil
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 garlic clove, peeled and crushed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Peel the asparagus and break off the tough stem ends. Set aside.
In a shallow dish, whisk together the mayonnaise, mustard, olive oil, lemon zest and juice, garlic, salt and pepper. Toss in the asparagus, coating it evenly. Let stand at room temperature for at least 30 minutes.
Preheat a grill or grill pan. Grill the asparagus over medium high heat, turning occasionally, until the spears are tender and lightly blistered, about 8 minutes. Serve the asparagus hot or at room temperature.