Warm salad of asparagus spears and seared lamb chops with fresh mint vinaigrette.A fresh approach to classic spring dining
Spring in California means plump new spears of just-picked asparagus paired with richly-flavored lamb.
Asparagus is in peak season right now, with markets stocking plenty of crisp green spears along with tender American lamb.
California leads the nation in asparagus production with more than 50,000 tons harvested annually. The moderate climate and fertile soil help create the outstanding quality of asparagus grown in California.
The mild climate also is the key to California's fork-tender savory lamb. Tenderness, taste, and leanness can be attributed to good year-round growing conditions, brought about by California's superb weather.
Asparagus Spears and Seared Lamb Chops with Fresh Mint Vinaigrette is a fresh way to fuse the flavors of these two California spring superstars into one delicious main course dish.
Celebrate the arrival of spring with the perfect fresh seasonal meal of thick juicy lamb chops combined with bright green succulent asparagus spears infused with tangy Mediterranean-inspired flavors.
American lamb is available year round, but sales more than double in spring as families around the country gather for Easter, Passover and other seasonal feasts.
Warm Salad of Asparagus Spears and Seared Lamb Chops with Fresh Mint Vinaigrette
Ingredients:
4 1 to 1-1/4 inch thick lamb loin chops
salt and pepper
2 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1/4 cup olive oil
1/3 cup vegetable stock
3 tablespoons balsamic vinegar
1/4 cup fresh mint leaves, chopped
2 lbs. asparagus, ends discarded
1/4 cup red onion, sliced
1/4 cup feta cheese, crumbled
2 tablespoons kalamata olives, pitted and sliced
Directions:
Season the chops with salt, pepper, garlic and oregano. Heat a heavy skillet over high heat. Add 1 tablespoon oil. Sear each side of the chops for 3-4 minutes for medium rare. Remove chops from pan. Set aside. Cover loosely to keep warm. Pour off any fat left in skillet while keeping lamb juices in the pan. Add stock and scrape up any brown bits from the pan. Boil until the liquid reduces to 1-2 tablespoons. Remove the pan from the heat and add the vinegar. Whisk in the remaining 3 tablespoons olive oil. Add chopped mint. Season with salt and pepper. Set aside. Cut asparagus into 3 inch spears. Steam until tender. Arrange warm asparagus and lamb on serving plate. Pour warm vinaigrette all over. Top with feta, onions and olives. Serve immediately.
Makes 4 servings
Nutritionals (per serving): Calories 314, fat 22 grams, calories from fat 194, saturated fat 9 grams, cholesterol 62 grams, sodium 300 mg, dietary fiber 8 grams, protein 25 grams.
