GARLICKY LAMB CHOPS WITH DILLED SUN-DRIED TOMATO TZATZIKI & ROASTED PECORINO ASPARAGUS

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If you can't get your hands on lamb chops, use pork chops in their place.
Use equal amounts of Parmesan and Asiago in place of Pecorino.

Ingredients

• CHOPS
• 1 tbsp olive oil
• 1 tsp dried oregano
• 2 garlic cloves, finely chopped
• Generous pinches of salt and pepper
• 4 bone-in lamb chops, about 1 lb in total
• PECORINO ASPARAGUS
• 2 bunches asparagus, snapped
• 1 to 2 tbsp olive oil
• Generous pinches of salt and pepper
• 1/2 cup shaved Pecorino, preferably pepper flavored
• TZATZIKI
• 2 tbsp chopped sun-dried tomatoes, packed in oil
• 1 tbsp chopped fresh dill
• 1/2 cup store-bought or homemade tzatziki

Preparation

Step 1

1 Arrange racks in top and bottom thirds of oven. Preheat oven to 400°F
2 Rub l tbsp oil, oregano, garlic, salt and pepper all over chops. Spread asparagus out on a baking sheet. Drizzle with enough olive oil to coat. Sprinkle with salt and pepper. Shake the pan to evenly coat.
3 Set a large frying pan (that can go in the oven) over medium-high heat. Coat with remaining 1 tbsp oil for chops. When hot, add chops. Cook for 1 to 2 minutes per side until browned. Adjust heat if needed, being careful not to burn the garlic. If pan is not ovenproof, remove chops to a rack on a baking sheet.
4 Roast chops in top and asparagus in bottom of oven for 8 to 10 minutes or until chops are done as you like and asparagus is tender. Remove each when done. Loosely cover chops and let rest for 5 minutes before serving. Scatter Pecorino over asparagus.
5 Meanwhile, stir tomatoes and dill into tzat-ziki. Serve chops with asparagus and tzatziki.