Rosemary port wine jus, Greek roasted potatoes, asparagus.

In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper. Marinate the lamb chops for at least 30 minutes.

Prepare the Lamb Chops

In a saucepan, combine port wine, beef stock, and rosemary. Bring to a boil and reduce by half. Stir in butter and season with salt and pepper.

Make the Rosemary Port Wine Jus

Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, oregano, lemon juice, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden.

Prepare the Greek Roasted Potatoes

Preheat the grill to high heat. Grill the marinated lamb chops for about 4-5 minutes per side for medium-rare.

Grill the Lamb Chops

Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender.

Prepare the Asparagus

Olive oil

Salt

wood-fire grilled lamb chops

Recipe information

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