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Herb Marinated Lamb Chops with Asparagus, Lemon, and Spring Greens

A citrusy blend of fresh herbs and garlic does double duty in this recipe as an aromatic marinade for pan-seared lamb chops and a bright dressing for baby spring greens. Pair with California Sauvignon Blanc or Pinot Noir.

Ingredients

Marinade:
3 cloves garlic
1/2 cup (120ml) fresh Italian parsley leaves
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) fresh mint leaves
1/4 cup (60ml) fresh cilantro leaves
2 tablespoons (30ml) fresh lemon juice
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) salt
8 lamb loin chops, about 2 pounds (1kg)
1 pound (450g) California asparagus, ends trimmed
2 tablespoons (30ml) extra-virgin olive oil, divided
Salt
1/2 lemon
Freshly ground black pepper
Greens:
6 ounces (170g) assorted baby greens, such as arugula, spinach, and kale
2 tablespoons (30ml) chopped fresh mint leaves
1 teaspoon (5ml) finely grated lemon zest

Serves 4



Directions

Combine the marinade ingredients in the bowl of a food processor and process to blend. Set aside 1/4 cup (60ml) for the salad.

Place the lamb in a baking dish, pour the remaining marinade over the lamb and turn to coat. Cover and refrigerate for 2 to 4 hours. Allow the lamb to stand at room temperature for 30 minutes before cooking.

Preheat the oven broiler. Spread the asparagus on a rimmed baking sheet. Drizzle with 1 tablespoon (15ml) oil, lightly season with salt, and turn to coat. Broil the asparagus on the top rack until lightly charred and crisp tender, 5 to 7 minutes, turning as needed. Remove from the oven and drizzle with the juice of the lemon.

Remove the lamb from the marinade, discard the marinade, and lightly season the lamb with salt and pepper. Heat 1 tablespoon (15ml) oil in a large skillet over medium-high heat. Add the lamb and cook until brown on both sides and cooked to your desired doneness, 8 to 10 minutes for medium rare. Remove from the heat and let rest for 3 to 5 minutes.

Place the greens in a bowl, drizzle with some of the reserved marinade, and toss to combine. Divide the greens between 4 serving plates. Top each salad with 2 lamb chops and the asparagus. Garnish with the mint and lemon zest and serve immediately.

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