Herb-and-Spice Lamb Chops with Minted Asparagus

Lamb

1. 1 cup extra-virgin olive oil
2. 4 garlic cloves, thickly sliced
3. 1/4 cup rosemary leaves
4. 3 tablespoons flat-leaf parsley leaves
5. 2 tablespoons marjoram or oregano leaves
6. 2 tablespoons kosher salt
7. 1 tablespoon freshly ground black pepper
8. 1 tablespoon ground fennel
9. 1 1/2 teaspoons ground cumin
10. 1 1/2 teaspoons ground cardamom
11. 1 teaspoon balsamic vinegar
12. 12 lamb loin chops, 1 1/2 inches thick

Asparagus

1. 1/4 cup extra-virgin olive oil
2. 2 large garlic cloves, minced
3. 1 shallot, minced
4. 1 teaspoon finely grated lemon zest
5. 1/4 cup mint leaves
6. Salt and freshly ground pepper
7. 1 1/2 pounds pencil-thin asparagus

1. In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth.
2. Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight. Return to room temperature before grilling.
3. In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
4. In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.
5. Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.