1 bunch asparagus, trimmed
2 cloves garlic, sliced
1/4 cup olive oil
kosher salt and black pepper
1 cup bulgur
1/3 cup chopped fresh mint leaves, plus more for serving
8 small lamb chops (rib or loin; about 1 inch thick, 2 1/2 pounds total)
2 teaspoons ground coriander

Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.

Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.
Serve the lamb with the bulgur and asparagus and top with the mint leaves.

Real Simple, March 2013, page 210

Advertisements