Lamb Chops with Asparagus

This makes a wonderful low carb meal – Roasted Lamb with Asparagus!

photo by adactio

INGREDIENTS:

8 rib or loin lamb chops

Salt and freshly ground black pepper

1 clove garlic, peeled

2 pounds asparagus, trimmed

2 tablespoons olive oil

Lemon wedges for serving

DIRECTIONS:

  1. Heat a gas or charcoal grill or the broiler until very hot. Put the rack about 4 inches from the heat source. Sprinkle the chops with salt and pepper. Cut the garlic in half and rub all over the meat.
  2. Brush the asparagus with the oil and season with salt. When grill is hot add the asparagus, and cook for 10 to 15 minutes, until the spears can be pierced with a knife.
  3. Add the chops to the grill and brown them nicely on both sides, about 2 to 2 ½ minutes per side. Be careful not to overcook. Remove to a plate with asparagus and serve with lemon wedges.

 

 

Whole Roasted Chicken

A Whole Roasted Chicken makes a very good low carb meal. Serve with fresh vegetables.

photo by stevendepolo

INGREDIENTS:

1 whole chicken, 3 to 4 pounds

3 tablespoons extra-virgin olive oil

Fresh thyme and rosemary sprigs

Salt and pepper

1 lemon, cut in half

DIRECTIONS:

  1. Heat the oven to 450 degrees F. Put a cast-iron skillet or other heavy oven-proof skillet on a rack set low in the oven. Rub the chicken with the olive oil, and season with salt and pepper. Place the herb sprigs on the chicken and place the lemon in the cavity.
  2. When the oven is hot, carefully put the chicken in the skillet, breast side up. Roast for 40 to 50 minutes or until an instant-read thermometer reads 155 to 165 degrees F.
  3. Remove the bird from the oven and transfer to a platter. Let rest for 5 to 10 minutes. Meanwhile, pour the pan juices into a measuring cup, spoon or pour off some of the fat. Remove the lemon from the cavity and squeeze over the chicken. Carve and serve with pan juices.