Grilled lamb chops and asparagus with garlic mayonnaise

Total Time
26 min
6 min
20 min
Season asparagus and lamb chops with salt and pepper and serve with a zesty garlic mayonnaise for a healthy dinner that comes together in under 30 minutes. We sautéed the whole garlic cloves in olive oil to bring out the rich mellow flavor of the garlic for the mayonnaise sauce. Raw garlic has a slight bite to it so sautéing it enhances the taste of the sauce. We suggest selecting one-inch-thick lamb chops so that you can grill both sides without overcooking the center of the lamb chops. You could also serve this lamb chops with crispy Greek Salad.


Olive oil

½ tsp


4 medium clove(s), unpeeled

Fat free mayonnaise

¼ cup(s)

Lemon zest

1 tsp, grated

Lemon juice canned or bottled

1 tsp

Uncooked boneless trimmed lamb chop

20 oz, 4 (5-ounce) about 1 inch thick, trimmed

Uncooked asparagus

1 pound(s), trimmed

Table salt

1½ tsp

Black pepper

½ tsp


  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire using the direct method.
  2. Put the oil and garlic in a small nonstick skillet and set over medium-low heat. Cook, turning the garlic occasionally, until golden and softened, about 8 minutes.
  3. Transfer the garlic to a serving dish. When cool enough to handle, peel the garlic and mash with a fork. Stir in the mayonnaise and lemon zest and juice.
  4. Sprinkle the lamb and asparagus with the salt and pepper. Spray the asparagus with olive oil nonstick spray. Place the lamb and asparagus on the grill rack. Grill until an instant-read thermometer inserted into the center of a chop registers 145°F for medium-rare, about 4 minutes on each side, and the asparagus is browned in spots and just tender, about 8 minutes. Serve with the garlic mayonnaise. Yields 1 lamb chop, about 5 asparagus spears, and 1 tablespoon mayonnaise per serving.