Lamb chops with bold, complex flavors but simple to execute without spending hours over a sweltering stove this summer! Paired with young asparagus but choose your favorite vegetable….
Makes 4 servings
4 Saratoga lamb chops* or loin chops
Kosher or sea salt – to taste
Cracked black pepper – to taste
6 tbsp. olive oil
16 fresh green or purple asparagus spears
Meyer or eureka lemons
1 8oz. jar of Le Bon Magot® Brinjal Caponata – Aubergine with Cumin & Curry Leaves
*(note: Saratoga Lamb Chops are boneless chops cut from lamb shoulder, rolled and tied into flat rounds. If you cannot find Saratoga Lamb Chops, bone-in lamb loin chops will offer an equally delicious result.)
Generously salt and pepper both sides of each lamb chop.
Heat 2 tbsp. olive oil in a large cast-iron skillet.
Place 2 chops in the pan (or whatever number your pan can accommodate without crowding). Make sure the pan is hot prior to placing the chops.
Sear the lamb chops – approx. 4-5 minutes each side. Taking care not to move them, allowing them to sear and develop a slightly charred but flavorful crust.
Remove chops from pan and let them rest but keep warm.
For the asparagus, set oven to broil.
Line a rimmed baking sheet with foil. Cut the ends of the asparagus and discard.
Toss the asparagus in 2 tablespoons of olive oil until well-coated. Sprinkle with salt and black pepper and lay asparagus in one layer on the baking sheet.
Put the baking sheet in the oven approximately 3-4 inches from the broiler. Keep an eye on the asparagus! It will only take 3 minutes or so to cook. You are looking for a golden-brown color on the tips and the stems. Remove from oven once you see the golden-brown color develop.
Plating and Serving
Plate the asparagus and the lamb chops next to each other. Spoon the Le Bon Magot® Brinjal Caponata generously over the chops. Using a microplane, zest the lemon over both the lamb chop and the asparagus.
This dish is so versatile, it can be accompanied with polenta, Israeli couscous, orzo or roasted potatoes-your choice.
2015 Williams Seylem Sonoma Coast Pinot Noir or a Syrah are the Chef’s choices for wine pairings.