Lamb Chops with Chimichurri and Addictive Asparagus
Prep Time
20mins
Cook Time
10mins
Total Time
30mins
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.
Course:
Main
Cuisine:
Mediterranean
Servings: 4servings
Author: Priscilla
Ingredients
4-6lamb loin chops3/4 inch thickness
1/8teaspoonpepper
1/2teaspoonthymemint or rosemary
1-2tablespoonolive oil
For the asparagus:
4ouncespancettacut into 3/8 inch to 1/4 inch dice*
1tablespoonunsalted butter
1poundasparaguswoody ends trimmed and sliced diagonally into 2 inch pieces
1 1/4cupsleekthinly sliced crosswise (white and pale green parts only)
2clovesgarlicminced
Zest of one lemon
1teaspoonorange zest
2tablespoonstoasted pine nuts
1-2tablespoonsItalian parsleychopped
Salt and freshly ground pepper to taste
For the Chimichurri Sauce:
¾cupfruity extra virgin olive oil
¼teaspoonfreshly cracked black pepper
1Tablespoonred wine vinegar
1teaspoonDijon mustard
½cuppacked fresh Italian flat leaf parsley- chopped
⅛teaspoonchili flakes
1cloveof fresh garlic-minced
Instructions
Prepare chimichurri sauce: Combine all ingredients in a glass jar. Shake well to blend. Cover and refrigerate. Bring to room temperature before serving.
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.
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.