Lamb Chops With Asparagus Recipes

GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS

Steps:

• For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
• For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
• For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
• For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
• For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
• Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
• For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
• Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
• Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
• Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

LAMB WITH ASPARAGUS AND POTATOES

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

LAMB CHOPS

Steps:

• Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
• Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
• Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

GRILLED LAMB CHOPS WITH RHUBARB COMPOTE AND ASPARAGUS

Steps:

• In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.
• In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.
• Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).
• Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.
• Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.