Herb-Infused Grilled Lamb Cutlets

1.In a bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, Dijon mustard, red wine vinegar, lemon zest, salt, and pepper to create the marinade.

2.Place the lamb cutlets in a shallow dish and pour the marinade over them, ensuring each cutlet is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

3.Preheat your grill to medium-high heat.

4.While the grill is heating, prepare the asparagus by trimming the tough ends and tossing them with a bit of olive oil, salt, and pepper.

5.Remove the lamb cutlets from the marinade, letting any excess drip off. Reserve the marinade for basting.

6.Place the lamb cutlets on the grill and cook for about 4-5 minutes on each side for medium-rare, basting with the reserved marinade occasionally.

7.During the last few minutes of grilling, add the asparagus to the grill. Cook until tender and slightly charred, about 5-7 minutes, turning occasionally.

8.Once the lamb cutlets and asparagus are cooked, remove them from the grill and let the lamb rest for a few minutes before serving.

9.Serve the grilled lamb cutlets with the grilled asparagus and lemon wedges on the side.