We’ll find any excuse to make a good lamb chop—and this simple recipe is perfect for your spring gatherings!
Lamb chops may seem intimidating to prepare, but we’re here to let you know that this doesn’t have to be the case. We let the marinade do the talking: Seasoning the lamb with the Cabernet vinegar, fresh herbs, shallots and garlic enhances the natural flavor of the chops. Serve them on top of a bed of green vegetables for good measure.
Herb Crusted Lamb Chops with Spring Vegetables
8 bone-in lamb loin chops (3-4 ounces each)
1 tbsp olive oil
8 cloves garlic
1 spring rosemary, stripped from stem
1/2 cup parsley + more for garnish
2 tbsp cabernet vinegar
1 tsp crushed red pepper
1 tsp black pepper
Salt, to taste
4 stalks of asparagus, cut into 2 inch pieces
1/2 cup peas (fresh or frozen and defrosted)
1 cup pearl onions, peeled
Chopped chives, garnish
Add olive oil, garlic, rosemary, parsley, vinegar, shallot, Dijon mustard and red pepper flakes to a food processor and pulse until a thick paste is formed. Transfer the mixture to a sealable bag and add the lamb chops, turning to coat in the herb mixture. Marinate for 2-3 hours in the refrigerator.
Preheat oven to 400 degrees.
Heat olive oil in a large skillet over medium-high heat. Cook lamb chops in two batches and sear for 2-3 minutes per side. Transfer to a baking sheet and bake for 5-10 minutes (depending on the size and thickness of the chops) until the internal temperature reaches 140 degrees for medium and 135 degrees for medium-rare.
While the lamb chops are in the oven, add the asparagus and pearl onions to the skillet. Season with salt and pepper. Sauté until cooked through and lightly browned on the edges. Add the peas and sauté another two minutes. Transfer to a serving platter, and top with lamb chops. Garnish with additional parsley, dill and chopped chives.