Grilled lamb chops and asparagus with garlic mayonnaise
4 medium clove(s), unpeeled
Fat free mayonnaise
1 tsp, grated
Lemon juice canned or bottled
Uncooked boneless trimmed lamb chop
20 oz, 4 (5-ounce) about 1 inch thick, trimmed
1 pound(s), trimmed
- Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire using the direct method.
- 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.
- 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.
- 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.