Baby Lamb Loin Chops for the Weekend? Yeah Baby!

In spite of the fact that this is not a meal that you eat weekly, you need to spend the extra dollars because it is so worth it. Furthermore, it actually takes no time to make tit and you will only need 5 ingredients. Does that sound reasonable or what? Let’s get cooking
 
Approximate Prep and Cooking Time: 20-40 Minutes
Approximate Total Cost: $20.88 (or $5.22/person)
Servings: 4
 
Ingredients
NOTE: The price/pack of 8 lamb chops was $14.89 ($1.86/chop.) I am serving 2 chops per person.
 
8 Lamb Loin Chops ($14.89)
2 tbsp. Angie’s Dry Seasoning (.35)
1 ½ tbsp. olive Oil (to season and sauté the chops and plantains. You can use less if you prefer.
1 lb. asparagus ($3.25)
1 Goya Frozen Ripe Plantains carton ($2.39)
 
Directions
 
Clean the fat and season the chops with Angie’s Dry Seasoning or the seasoning of your choice and a bit of olive oil. Refrigerate until cooking time.
 
Clean and steam the asparagus for about 3-4 minutes in salted water. Then drain the water and rinse with cold water to stop them from losing the bright green color and from getting soggy. Set aside.
 
Add 1 tbsp. of olive oil to a skillet to sauté the lamb chops. When hot, carefully add the chops and cook for 3 minutes until you get a good brownish color per side. Do not peek at them while cooking. When done, set them aside for 4-5 minutes to rest. (Remember, each stove heats differently, therefore, depending on the doneness that you like, you can cook the chops longer. After you sauté them, put them in the over at 400 degrees for about 3-5 more minutes and check for doneness.)
 
Add ½ tbsp. of olive oil to a skillet to cook the plantains. Follow the package instructions for cooking.
 
To serve, place 2 chops in each plate, add asparagus and plantains and if you have avocado, add it as well.