Spring has sprung! It’s time to enjoy those most seasonal ingredients—lamb and asparagus.

While I realize the lovely lamb chops sitting in your grocer’s meat section are pricey, think about how great it would feel to create a restaurant quality meal at home for less than $25.

Yes, it’s possible. And even more amazing, if you shop right and plan ahead you can make this meal in less than twenty-five minutes. Here’s how to do it the easy way.

Shop for four thick loin lamb chops—you want them at least an inch thick. Most grocers carry them in packages of four.

If you can’t find them, ask for them specifically at the meat counter. And it never hurts to ask at the meat counter if they are going to do a spring sale on lamb—you might save quite a bit! Next, get a pound of pencil thin asparagus from the produce section.

You want the bundles that have all the spears tight at the top, and it’s even better if the tips have a purplish cast to them—that’s a good indication of fresh young asparagus. While you are in the produce section, buy one to two pounds of baby potatoes.

So far, we’ve spent $15 on lamb, $2 on asparagus and $2-3 on potatoes. Add a lemon, a stick of butter and a little milk and you’ve hit $20 or so.

If you want to add a salad, dessert or dinner rolls, you still have a bit of wiggle room.

Now, when you get ready to cook, take the lamb chops out of the refrigerator and let them come to room temperature along with the asparagus. Start the potatoes first, as they will take the longest time to cook.

Follow my recipe plan below and I am sure you will enjoy that first spring meal in no time with no worries.

Spring Lamb Chops with Grilled Asparagus and Smashed Potatoes

1 ½ pounds baby potatoes
4 thick loin lamb chops at room temperature
1 pound pencil thin fresh asparagus
2 Tablespoons steak or chop seasoning or a mix of finely chopped garlic, rosemary, salt and pepper
1 fresh lemon
4 Tablespoons butter
3-4 Tablespoons milk
Cooking spray
Salt and Pepper

Bring three to four cups of heavily salted water to a boil in a medium saucepan. Halve the baby potatoes and add them to the water. Set a timer for twenty minutes. Season the lamb chops heavily on all sides with the mix of finely minced garlic, rosemary salt and pepper or your favorite steak and chop seasoning. Let them sit while you trim your asparagus to get rid of the woody end of the stems—about two inches from the bottom of the stalks. Spray the asparagus lightly with cooking spray, then grate some lemon zest and toss it with salt and pepper and the asparagus spears to gently coat them. Spray a grill or grill pan with cooking spray and heat it until it is nearly smoking hot. Lay the lamb chops over the hottest part of the grill and the asparagus spears in a single lay over the other part of the grill or grill pan. Set a timer for 3 minutes if you like rare lamb or 5 minutes if you like more done lamb. By now, the potatoes are likely ready. Test them to be sure they are tender and drain the water out of the pan. Add the butter and milk and smash the potatoes, skins and all. Add salt and pepper to taste. Now, flip the lamb chops and asparagus over and set that timer again. When the asparagus is cooked and ready for the plate, squirt a bit of fresh lemon on it. Then, arrange your plates with a lamb chop, potatoes and asparagus on each plate. Enjoy!