- 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
- Prepare Chimichurri sauce: Combine all ingredients in a glass jar. Shake well to blend. Cover and refrigerate. Bring to room temperature before serving.
- 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.
- 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.
Click HERE to read the about Priscilla's entire experience at The Butchery!