Grilled Lamb Chops with Asparagus and Mashed Sweet Potatoes by the Wolf Cook

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Let the lamb chops sit at room temperature for 1 hour.

Brush the lamb chops with olive oil.

Season the lamb chops with sea salt, black pepper, and garlic powder.

Wrap the sweet potatoes in aluminum foil and bake at 400 degrees for 1 hour and 30 minutes.

Brush the asparagus with truffle oil and sprinkle with pink salt.

Preheat the cast iron griddle on medium-high for 4 minutes.

Place the lamb chops on the griddle and grill for 3-4 minutes on the first side.

Flip the lamb chops and grill for an additional 3 minutes on the second side.

Remove the skin from the baked sweet potatoes and split them in half.

Add brown sugar, nutmeg, cinnamon, and butter to the sweet potatoes and mash until smooth.

Check the lamb chops for grill marks and remove them from the griddle when done.

Add the asparagus to the griddle and grill for 1 minute and 30 seconds on one side.

Flip the asparagus and grill for another minute and 30 seconds.

Plate the mashed sweet potatoes, asparagus, and lamb chops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens