Chef Nate is cooking a delicious dinner of lamb chops, red potatoes, and asparagus!

Chef Nate is cooking a delicious dinner of lamb chops, red potatoes, and asparagus on the Blackstone griddle. The lamb is seared in garlic oil, seasoned with Italian herbs, and topped with fresh parsley and a splash of lemon zest. Plating this meal will make you feel like a pro in no time!

Ingredients
12 small red potatoes, quartered
Blackstone Tuscan Herb Seasoning (or any herb seasoning of choice)
2/3 cup mayonnaise
2 lemons
2 tbsp. sherry vinegar
1 tbsp. flat-leaf parsley, chopped
1 bunch asparagus, trimmed and cleaned
6 cloves garlic, smashed
2 sprigs fresh oregano
1 sprig fresh rosemary
12 lamb chops
Olive oil
Salt and pepper

Directions
1. Set your Blackstone griddle to medium-high heat. Drizzle with olive oil and add the quartered potatoes. Season with salt, pepper, and Blackstone Tuscan Herb Seasoning. Let them cook, stirring occasionally.

2. In a small mixing bowl, combine the mayonnaise, juice of 1 lemon, a pinch of salt and pepper, Blackstone Tuscan Herb Seasoning, parsley, and a splash of sherry vinegar. Mix well and set aside.

3. On the other side of the griddle, drizzle a little olive oil and add the smashed garlic, oregano, and rosemary. Cook for 2-3 minutes, tossing frequently until fragrant. Add the garlic and herbs to the potatoes, cover with a dome, and allow them to cook through.

4. Season the lamb chops with olive oil, salt, pepper, and Blackstone Tuscan Herb Seasoning on all sides. Increase the heat to high. Once the oil starts to smoke, place the lamb chops on the griddle. Cook for about 2 minutes per side, or until your desired doneness is reached.

5. When the lamb chops are almost done (about 90% cooked), add the asparagus to the griddle. Season with salt and pepper and cook for 2 minutes. Squeeze the juice of the remaining lemon over the asparagus.

6. Plate some asparagus, then top with the potatoes and garlic. Add 3 lamb chops to each plate and drizzle with the lemon sherry mayo. Serve immediately.

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