Place broiler rack 6 inches from heating element, and preheat to high broil.
Mix Worcestershire, 2 tbl EVOO, 1/2 tsp pepper in a ziplock. Add lamb and shakey shakey. you can refrigerate for up to 4 hours if you like, but don't need to.
In a large skillet, put 1/2 inch of water and salt. Boil on high. Cook asparagus for about 3 minutes until crisp tender. Don't under cook. Drain and rinse with cold water.
Lightly oil broiler pan and place lamb chops on it. Broil until browned about 6 minutes for medium rare.
While cooking lamb, heat 1 tbls EVOO in large skillet over medium. Add asparagus and cook until hot, about 2 minutes. Add tomatoes, oregano and cook until warm, about 3 minutes. Off heat, add feta and stir. Season with salt and pepper.
Put asparagus mixture on plate and top with lamb. A
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (74%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 16.7mg||5 %|
|Sodium 215.5mg||7 %|
|Potassium 420.2mg||11 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.9g|
|Protein 5.8g||8 %|
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Calories per serving: 176
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