Recipe Instructions:
Ingredients
2 tablespoons olive oil
8 lamb loin chops (1 1/4- to 1 1/2-in. thick), fat cap removed
2 ¼ teaspoons kosher salt, divided
1 pound fresh asparagus, trimmed and cut into 2-in. pieces
.50 cup chopped fresh cilantro
1 tablespoon red wine vinegar
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 2 lemons)
.50 teaspoon grated garlic (from 1 large clove)
4 1-in.-thick slices French bread
¾ cup plain whole-milk strained yogurt, such as Greek
2 radishes, thinly sliced
Directions
Heat oil in a 12-inch high-sided pan over high. Sprinkle both sides of lamb chops with 2 teaspoons salt. Add chops to pan; cook, flipping once, until browned and a thermometer inserted in thickest part registers 135°F, about 6 minutes per side for medium-rare. Transfer chops to a plate.
Discard all but 1 tablespoon drippings from pan. Add asparagus; cook over medium-high, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat. Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining 1/4 teaspoon salt. Transfer mixture to a bowl.
Return pan to medium-high (do not wipe clean). Add sliced bread; cook, flipping once, until lightly toasted, about 1 minute per side.
Spread 3 tablespoons yogurt on each of 4 plates. Spoon asparagus mixture over yogurt and top with radishes. Place lamb chops alongside. Serve with toasted bread.
