Lamb Chops with Chimichurri and Addictive Asparagus
 
Prep time
Cook time
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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.
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
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 https://shescookin.com/the-butchery-quality-meats-and-lamb-chops-with-chimichurri-sauce-and-addictive-asparagus-for-easter/