This delicious spring feast features caramelized root vegetables, early season asparagus and flavorful marinated lamb chops. Serves 4.
Ingredients
Marinade
1/2 sm yellow onion, chopped
3 garlic cloves
1 T fresh oregano
1 t fresh thyme
2 t salt
1 1/2 t black pepper
3/4 t red pepper flakes
1/4 c red wine vinegar
6 T lemon juice
1/4 c olive oil
Chops
8 lamb loin chops
salt and pepper
1 T olive oil
1 T unsalted butter
Mustard Glaze
3/4 c chicken broth
2 t fresh rosemary, chopped
1 T whole grain mustard
1 t Dijon mustard
2 t honey
salt and pepper
Steps
Place all marinade ingredients in a food processor or blender and puree into a thin paste. Place chops and marinade in a nonreactive container (glass or stainless steel) and coat well. Refrigerate 4-6 hrs, no more.
Pat chops with paper towels. Do not rinse. Season with salt and pepper. Heat a cast iron or a heavy bottom skillet to med-high. Add olive oil and butter. Cook chops undisturbed for 5 min then turn and cook 5 min more (for medium doneness). Remove chops, place on a plate, tent with foil and let rest.
Add broth to pan and deglaze. Add rosemary, mustards and honey. Stir well to dissolve. Reduce to a glaze. Season with salt and pepper to taste.
Add chops back to pan; turn them in glaze to coat all sides. Plate chops and drizzle with remaining glaze.
