Lamb chops w/ orange, cinnamon and bacon wrapped green asparagus.

This is a very different way of cooking lamb chops. The idea is to get an eastern Mediterranean inspired flavor to it.

Ingredients:

8 lamb chops
2 oranges
2 whole sticks of cinnamon
3-4 cloves of garlic
Asparagus
Bacon slices
Salt and Pepper
Olive oil for cooking

Heat up a pan with olive oil. Peel and slice the garlic cloves very thin. When the oil is hot put the garlic in. Wait one minute before you put the lamb chops on there.

Let the lamb chops brown 1-1½ minute on each side.

Take a piece of tin foil. Place the lamb chops like tilted dominos on the tin foil with the orange slices between them. Start and finish with an orange slice. Put the two cinnamon stick on top (If you only have ground cinnamon sprinkle a little on the orange slices). Add salt and pepper and fold up the tin foil, so the juices from the meat can’t escape like described below.

Take two opposite sides of the tin foil and let them meet over the meat. Fold it in ½ inch at the time 2-3 times. Fold up the ends of the tin foil and the ‘package’ is ready to go in the oven.

Pre-heat the oven to 350F and place the ‘package’ in the oven for 5-10 minutes depending on how pink you want the meat to be.

The Asparagus:

Wrap a piece of bacon around 2-3 fresh, green asparagus in a way so the bacon covers most of the asparagus. Put them in a pan that can go in the oven. Pre-heat the oven to 400F and place the pan in there for 15-20 minutes until the bacon is brown.  

TIP: While the asparagus cooks in the oven you will have time to prepare the lamb chops. When the asparagus are done, cover with tin foil to keep warm, turn down the oven to 350F and place the lamb chops in there.