Description

If you’ve never tried lamb, cooking this Lamb Chops with Grilled Asparagus recipe might make a lifetime fan out of you! It’s salty and garlicky with plenty of delicious flavor, yet mild enough to suit almost any palate. For a pleasant surprise, this recipe uses rhubarb for a touch of sweetness and a squeeze of lime for an unexpected freshness you’ll fall in love with.

You might also really love these Yorkshire Lamb Patties, another fresh and flavorful dinner recipe. And for dessert? How about decadent Black Forest Cherry Cheesecake Cups? They’re a no-bake dessert that you’ll crave again and again.

Ingredients

Units Scale

8 lamb rib chops (900 grams)
453 grams of asparagus, trimmed
68 grams watercress, tough stems removed
113 grams rhubarb, cut into slices
1 tbsp. fennel seeds
67 grams sugar
Kosher salt and freshly ground pepper
1 tbsp. julienned fresh ginger
118 ml apple cider vinegar
1-star anise pod
2 cloves garlic, peeled and smashed
Flaky sea salt, such as Jacobsen, and lime wedges, for serving
Extra-virgin olive oil for brushing and drizzling

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Instructions

Crush the fennel seeds in a mortar and pestle (or place them in a resealable bag and crush them with the bottom of a skillet). Sprinkle fennel seeds, kosher salt, and pepper liberally on the chops. Allow resting for 30 minutes at room temperature or place in the refrigerator, covered, for up to a day.
Place a larger pan over a moderate flame, and combine sugar, vinegar, ginger, and garlic, constantly stirring until the sugar dissolves. Cook for 4 to 5 minutes, whisk, and cook until the liquid evaporates.
Rhubarb and star anise added; heat for 3 minutes, frequently stirring, until rhubarb is cooked but not falling apart. Transfer to a heat-resistant bowl and allow it fully cool.
A grill heated to medium-high direct heat. Oil the asparagus and season with salt and pepper from kosher salt. Grill lamb chops for about 3 minutes on each side or until a golden-brown crust forms and they are medium-rare. Place on a dish and cover with foil to maintain heat.
Grill asparagus for 3 to 4 minutes, turning it occasionally, until browned and crisp-tender. Toss the watercress with a squeeze of lime and flaky salt. Add lamb chops, asparagus, rhubarb compote, and lime wedges to your serving.

Prep Time: 25
Cook Time: 30
Category: Dinner
Method: Stove & Oven
Cuisine: International