• 4-6 lamb loin chops, 3/4 inch thickness
  • 1/8 teaspoon pepper
  • 1/2 teaspoon thyme, mint or rosemary
  • 1-2 tablespoon olive oil

For the asparagus:

  • 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
  • 1 tablespoon butter
  • 1 pound asparagus, woody ends trimmed & sliced diagonally into 2 inch pieces
  • 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, minced
  • Zest of one lemon
  • 1 teaspoon orange zest
  • 2 tablespoons toasted pine nuts
  • 1-2 tablespoons Italian parsley, chopped
  • Salt and freshly ground pepper to taste

For the Chimichurri Sauce:

  • 3/4 cup fruity extra virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup packed fresh Italian flat leaf parsley- chopped
  • 1/8 teaspoon red pepper flakes
  • 1 clove of fresh garlic, minced



  1. Prepare Chimichurri sauce: Combine all ingredients in a glass jar. Shake well to blend. Cover and refrigerate. Bring to room temperature before serving. 
  2. Prepare the asparagus: In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon and orange zest, toasted pine nuts, and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
  3. For the lamp chops: season the lamb with salt* and pepper and sprinkle lightly with thyme. In a large skillet, heat the olive oil until simmering. Add the lamp chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and cook until the chops are browned, another 2-3 minutes longer for medium doneness. Transfer the chops to individual plates or, for family style, arrange around the asparagus on a platter. Drizzle with Chimichurri sauce. 


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