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Garlicky Lamb Chops with Dilled Sun-Dried Tomato Tzatziki & Roasted Pecorino Asparagus

If you can’t get your hands on lamb chops, use pork chops in their place. Keep your eye on them — depending on the chops' thickness, timing may vary, and you may need to brown them in batches.


2 tbsp (30 mL) olive oil, divided
2 tsp (10 mL) dried oregano
3 garlic cloves, finely chopped
Generous pinches salt and pepper
8 bone-in lamb chops, about 2 lb (1 kg) in total

2 bunches asparagus, snapped
1 to 2 tbsp (15 to 30 mL) olive oil
Generous pinches salt and pepper
½ cup (125 mL) shaved pecorino, preferably pepper-flavoured

2 tbsp (30 mL) chopped oil-packed sun-dried tomatoes
1 tbsp (15 mL) chopped dill
½ cup (125 mL) store-bought or homemade tzatziki


  1. Arrange racks in top and bottom thirds of oven. Preheat oven to 400°F (200°C).
  2. Prepare chops by rubbing 1 tbsp (15 mL) of the oil, oregano, garlic, salt and pepper all over chops.
  3. Prepare pecorino asparagus by spreading asparagus out on a baking sheet. Drizzle with enough olive oil to coat. Sprinkle with salt and pepper. Shake pan to evenly coat.
  4. Set a large ovenproof frying pan over medium-high heat. Coat with remaining 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 garlic. If pan is not ovenproof, remove chops to a rack set on a baking sheet.
  5. 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.
  6. Meanwhile, stir tomatoes and dill into tzatziki. Serve chops with asparagus and tzatziki.

Serves 4


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