Grilled Lamb with Pan-roasted Asparagus, Olives + Tomatoes

lamb loin, smoky tender asparagus, black olives, cherry tomatoes + parmesan

1707 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 398 | Category: Gluten-Free, Low-Calorie | Allergens: Contains Milk (Parmesan Cheese) | Good Source of: Iron, Protein, Vitamin A, Vitamin C


  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Foil
  • - Measuring Spoons
  • - Small Mixing Bowl
  • - Spatula
  • - Tongs

What You Need:

  • - 2 tbsp + 1½ tsp Olive Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Asparagus Spears
  • - Black Olives
  • - Fresh Basil
  • - Garlic
  • - Lamb Loin
  • - Lemon
  • - Mixed Cherry Tomatoes
  • - Parmesan

Wine Pairings by @grapefriend

Sure you can do a Pinot Noir with this dish and feel good about yourself, but how about giving a deep dark Syrah a shot.

Beer Pairings

We like a silky Stout –its smoothness doesn’t overpower the protein.

TK Table Talk:

Finish this sentence: “I wish the world…”

What To Do:

Grilled Lamb with Pan-roasted Asparagus, Olives + Tomatoes - Step 1

1. Prep The Good Stuff:
Halve lemon. Halve tomatoes. Chop olives. Chop basil.

Grilled Lamb with Pan-roasted Asparagus, Olives + Tomatoes - Step 2

2. Cook the Lamb:
Liberally salt and pepper lamb. In a skillet (preferably cast iron) over medium-high heat add 1½ teaspoons oil. When oil begins to shimmer, add lamb loin and cook, turning once, until gorgeously browned all over (about 2-3 minutes per side). Transfer the loin to a carving board and tent with foil.

Grilled Lamb with Pan-roasted Asparagus, Olives + Tomatoes - Step 3

3. Cook Tomatoes and Olives: In the same skillet over medium heat, add 1 tablespoon olive oil and garlic. Cook, stirring, for 30 seconds. Stir in tomatoes and olives and cook, stirring, for 2 minutes (tomatoes will begin to release juices). Transfer to a small mixing bowl and cover. Rinse skillet and wipe clean.

Grilled Lamb with Pan-roasted Asparagus, Olives + Tomatoes - Step 4

4. Pan-Roast Asparagus: Place the skillet over medium-high heat. Add 2 teaspoons olive oil and the asparagus (spreading out in single layer). Cover (foil works great here if you don’t have a lid) and cook until asparagus is bright green (about 4 minutes). Uncover and increase heat to high. Season with salt and pepper and cook, turning with tongs until browned on the edges and tender. Remove to a plate and squeeze half of the lemon over (use other half to brighten your nails). Top with tomato mixture, basil and half of the cheese.

To Serve:
Slice Lamb and serve with asparagus mixture on the side. Sprinkle remaining cheese over.

Pro Tip:

Leftover pan-roasted asparagus mixture? Toss it with pasta for a delish lunch!!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife