Herb-and-Spice Lamb Chops with Minted Asparagus
Recipe from Food & Wine

"When I lived in Singapore, I really learned how to use spices in different ways," says chef Jason Wilson of Crush restaurant. After he marinates the lamb in an oil scented with marjoram, cumin, and fennel seed, he grills the meat until slightly crusty, then serves it with asparagus drizzled with mint vinaigrette.


Herb-and-Spice Lamb Chops with Minted Asparagus
Cedric Angeles

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Servings: 6
Prep Time: 50 mins
Total Time: 50 mins
Related Categories: Asparagus, Lamb, Lamb Chops
 
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Ingredients
LAMB
  • 1  cup
    extra-virgin olive oil
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  • 4 
    garlic cloves, thickly sliced
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  • 1/4  cup
    rosemary leaves
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  • 3  tablespoons
    flat-leaf parsley leaves
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  • 2  tablespoons
    marjoram or oregano leaves
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  • 2  tablespoons
    kosher salt
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  • 1  tablespoon
    freshly ground black pepper
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  • 1  tablespoon
    ground fennel
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  • 1 1/2  teaspoons
    ground cumin
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  • 1 1/2  teaspoons
    ground cardamom
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  • 1  teaspoon
    balsamic vinegar
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  • 12 
    lamb loin chops, 1 1/2 inches thick
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ASPARAGUS
  • 1/4  cup
    extra-virgin olive oil
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  • 2 
    large garlic cloves, minced
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  • 1 
    shallot, minced
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  • 1  teaspoon
    finely grated lemon zest
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  • 1/4  cup
    mint leaves
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  •  
    Salt and freshly ground pepper
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  • 1 1/2  pounds
    pencil-thin asparagus
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Directions
1.
MARINATE THE LAMB: In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar, and the remaining 3/4 cup of oil and puree until smooth.
2.
Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight. Return to room temperature before grilling.
3.
PREPARE THE ASPARAGUS: In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest, and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
4.
In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.
5.
Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.
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