Herb-and-Spice Lamb Chops with Minted Asparagus Recipe

Name: Herb-and-Spice Lamb Chops with Minted Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 4 garlic cloves, thickly sliced; 1/4 cup rosemary leaves; 3 tablespoons flat-leaf parsley leaves; 2 tablespoons marjoram or oregano leaves; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon ground fennel; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground cardamom; 1 teaspoon balsamic vinegar; 12 lamb loin chops, 1 1/2 inches thick; 1/4 cup extra-virgin olive oil; 2 large garlic cloves, minced; 1 shallot, minced; 1 teaspoon finely grated lemon zest; 1/4 cup mint leaves; Salt and freshly ground pepper; 1 1/2 pounds pencil-thin asparagus

Servings: persons

1 cup extra-virgin olive oil
4 garlic cloves, thickly sliced
1/4 cup rosemary leaves
3 tablespoons flat-leaf parsley leaves
2 tablespoons marjoram or oregano leaves
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ground fennel
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 teaspoon balsamic vinegar
12 lamb loin chops, 1 1/2 inches thick
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1 shallot, minced
1 teaspoon finely grated lemon zest
1/4 cup mint leaves
Salt and freshly ground pepper
1 1/2 pounds pencil-thin asparagus

1
In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes.
2
Transfer the garlic oil to a blender.
3
Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth.
4
Arrange the lamb chops in a shallow baking dish.
5
Pour the marinade on top, turn to coat and refrigerate overnight.
6
Return to room temperature before grilling.
7
In a small saucepan, heat the olive oil.
8
Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes.
9
Transfer to a blender, add the lemon zest and let cool.
10
Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
11
In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes.
12
Drain the asparagus and run under cold water to cool; pat dry.
13
Transfer the asparagus to a platter and drizzle with the mint dressing.
14
Light a grill.
15
Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat.
16
Serve the lamb chops with the asparagus.

1855

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 4 garlic cloves, thickly sliced, 1/4 cup rosemary leaves, 3 tablespoons flat-leaf parsley leaves, and more.

Yes, Herb-and-Spice Lamb Chops with Minted Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-and-Spice Lamb Chops with Minted Asparagus

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