Lamb Chops, Asparagus, Sauteed Potatoes
Added by karohemd | Sat 30 May 2009 @ 20:42
Pan fried lamb chops, braised asparagus and sauteed potatoes.
lamb chops from the rack, trimmed
garlic, rosemary, thyme, olive oil (one for frying and a good one for the asparagus), lime juice, butter, salt and pepper
red wine (the one you\'re going to drink)
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.