REC:Lemony Lamb Chops with Asparagus

Lemony Lamb Chops with Asparagus
TOTAL TIME 30 MIN


4 SERVINGS

1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
8 lamb loin chops, cut about 1 inch thick (2 1/4 pounds)
Salt and freshly ground pepper
1/2 pound pencil-thin asparagus, cut on the diagonal into 1/2-inch lengths
Two 5-ounce bunches of arugula, trimmed
2 ounces Parmesan cheese, thinly shaved (2/3 cup)

1. Preheat the oven to 400°. In a small bowl, combine 1/4 cup of the
olive oil with the lemon juice. Pour half of the mixture over the lamb
chops and let stand for 10 minutes.

2. Heat a large skillet until hot to the touch. Add the remaining 1
tablespoon of olive oil. Drain the lamb chops and season with salt and
pepper. Add the lamb chops to the skillet and cook them over moderately
high heat, turning once, until lightly browned, about 5 minutes.
Transfer the lamb chops to a baking pan and roast them for 7 minutes for
medium meat. Transfer the lamb chops to plates and keep warm.

3. Pour off all but 1 tablespoon of the fat from the skillet. Add the
asparagus and cook over moderately high heat until crisp-tender, about 2
minutes. Add the arugula and cook just until barely wilted, about 1
minute. Add the remaining half of the lemon and olive oil mixture along
with any accumulated juices from the lamb and bring to a simmer. Season
the vegetables with salt and pepper and transfer them to the plates with
the lamb. Scatter the Parmesan over the lamb and vegetables and serve.

In article ,
Jennifer wrote:
Lemony Lamb Chops with Asparagus

I've always preferred adding some oregano or marjoram
either to the marinade that goes on the lamb (but not on
the asparagus) or just sprinkled lightly on the lamb
before cooking.

This is pretty much Greek style, i.e. with lemon and oregano.


Chuck Demas

TOTAL TIME 30 MIN


4 SERVINGS

1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
8 lamb loin chops, cut about 1 inch thick (2 1/4 pounds)
Salt and freshly ground pepper
1/2 pound pencil-thin asparagus, cut on the diagonal into 1/2-inch lengths
Two 5-ounce bunches of arugula, trimmed
2 ounces Parmesan cheese, thinly shaved (2/3 cup)

1. Preheat the oven to 400°. In a small bowl, combine 1/4 cup of the
olive oil with the lemon juice. Pour half of the mixture over the lamb
chops and let stand for 10 minutes.

2. Heat a large skillet until hot to the touch. Add the remaining 1
tablespoon of olive oil. Drain the lamb chops and season with salt and
pepper. Add the lamb chops to the skillet and cook them over moderately
high heat, turning once, until lightly browned, about 5 minutes.
Transfer the lamb chops to a baking pan and roast them for 7 minutes for
medium meat. Transfer the lamb chops to plates and keep warm.

3. Pour off all but 1 tablespoon of the fat from the skillet. Add the
asparagus and cook over moderately high heat until crisp-tender, about 2
minutes. Add the arugula and cook just until barely wilted, about 1
minute. Add the remaining half of the lemon and olive oil mixture along
with any accumulated juices from the lamb and bring to a simmer. Season
the vegetables with salt and pepper and transfer them to the plates with
the lamb. Scatter the Parmesan over the lamb and vegetables and serve.



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