Lamb Chops with Chimichurri and Addictive Asparagus
Prep time
Cook time
Total time
Juicy, meaty lamb chops sizzled in olive oil and served alongside asparagus festooned with bacon, pine nuts and bright citrus flavors scream Spring; the perfect dish for a stress-free dinner party or the star of your Easter or Passover table.
Recipe type: Main
Cuisine: Mediterranean
Serves: 4 servings
  • 4-6 lamb loin chops, ¾ inch thickness
  • ⅛ teaspoon pepper
  • ½ teaspoon thyme, mint or rosemary
  • 1-2 tablespoon olive oil
  • For the asparagus:
  • 4 ounces pancetta, cut into ⅜ inch to ¼ inch dice*
  • 1 tablespoon unsalted butter
  • 1 pound asparagus, woody ends trimmed and sliced diagonally into 2 inch pieces
  • 1¼ cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, minced
  • Zest of one lemon
  • 1 teaspoon orange zest
  • 2 tablespoons toasted pine nuts
  • 1-2 tablespoons Italian parsley, chopped
  • Salt and freshly ground pepper to taste
  • For the Chimichurri Sauce:
  • ¾ cup fruity extra virgin olive oil
  • ¼ teaspoon freshly cracked black pepper
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup packed fresh Italian flat leaf parsley- chopped
  • ⅛ teaspoon chili flakes
  • 1 clove of fresh garlic-minced
  1. Prepare chimichurri sauce: Combine all ingredients in a glass jar. Shake well to blend. Cover and refrigerate. Bring to room temperature before serving.
  2. Prepare the asparagus: In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
  3. For the lamb chops: Season the lamb with salt* and pepper and sprinkle lightly with thyme. In a large skillet, heat the olive oil until shimmering. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chop sand cook until the chops are browned, another 2-3 minutes longer for medium doneness.Transfer the chops to individual plates or, for family style, arrange around the asparagus on a platter. Drizzle with Chimichurri sauce.
Absurdly Addictive Asparagus recipe from Food 52.

* Optional - may be omitted for very low sodium diets.
Recipe by She's Cookin' | food and travel at