Lamb chops w/espresso balsamic sauce, herbed potatoes & roasted asparagus

An Easter(ish) dinner. First time ever making lamb chops, I think. My housemate gave me a bottle of espresso balsamic vinegar a little while ago, and you pretty much can't go wrong with that stuff!

Makes 2 servings

- Lamb chops (I used fairly thick "loin chops" - I thought there were two large chops in the package but it turned out to be 4 smaller ones)
- 1 lemon
- 1 large russet potato
- 1 shallot, chopped
- 1/2 bunch asparagus
- olive oil
- chopped fresh parsley & basil
- 1/2 cup chicken broth
- 1/4 cup espresso balsamic vinegar
- 1 Tbl butter

Grate the zest of the lemon into a small bowl. Season the lamb chops on both sides with salt, pepper and most of the lemon zest; set aside. Preheat the oven to 375.

Cube the potato into smallish cubes. Heat a large skillet over medium high heat, and saute the potatoes in a bit of olive oil. Turn every so often as they start to brown. Season with salt & pepper.

Trim the asparagus & put on a baking sheet. Drizzle with olive oil, salt & pepper.

Heat up a cast iron skillet over medium high heat. When the potatoes are about halfway done, add some olive oil to the cast iron pan and sear the lamb chops for about 4 minutes on one side. Put the asparagus in the oven. Add the chopped shallot to the potatoes. Flip lamb chops & cook for 4 minutes on the other side, or until they're done to your liking. Remove to a plate, and pour out any excess oil from the pan. Check the asparagus, it's probably done! Add the remaining lemon zest and squeeze a bit of lemon juice over the asparagus. When the potatoes are done, add the fresh herbs to them.

Add chicken broth & balsamic vinegar to the cast iron pan & scrape up any bits. Add butter. Cook for a couple minutes until it's reduced. Put the lamb chops in the pan & turn to coat with the sauce.