30 Apr

Chimichurri sauce with a Lebanese twist, spring lamb chops and fresh asparagus

Today I am providing recipes for chimichurri sauce with a Lebanese twist, spring lamb chops and fresh asparagus, perfect for any occasion.

Chimichurri sauce with a Lebanese twist, spring lamb chops and fresh asparagus
Serves 6
Chimichurri sauce with a Lebanese twist, spring lamb chops and fresh asparagus, perfect for any occasion.
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255 calories
6 g
0 g
26 g
3 g
3 g
82 g
109 g
1 g
0 g
21 g
Nutrition Facts
Serving Size
82g
Servings
6
Amount Per Serving
Calories 255
Calories from Fat 226
% Daily Value *
Total Fat 26g
40%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 109mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
12%
Sugars 1g
Protein 3g
Vitamin A
27%
Vitamin C
21%
Calcium
7%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 18 lamb chops (allow three per person and add three additional per serving as needed)
  2. 1/2 C. Pine nuts (for garnish)
  3. 1 fresh lemon
  4. Asparagus (as many bundles as needed)
  5. Chimichurri sauce
  6. 1 Head of garlic (six cloves and 8 is okay, too!)
  7. 1/2 C. extra-virgin olive oil
  8. 2 C. mint leaves (remove from stems)
  9. 1/2 C. cilantro leaves (remove from stems)
  10. 4 T. white wine vinegar
  11. 1/4 t. red chili pepper
  12. 1/4 t. sea salt
  13. 1/4 t. fresh ground black pepper
Instructions
  1. Place peeled garlic and olive oil in food processor or blender and pulse until garlic is fine chopped. Add mint, cilantro and white wine vinegar and pulse until you have a nice, creamy puree. Add red chili pepper, salt and pepper. Pulse and taste to check spices, adding more if needed.
  2. Sauce should never be cooked or touched by heat as this will affect the brightness of the flavor profile.
  3. Preheat oven to 400 degrees and, when ready, place pine nuts lightly coated with olive oil, in a baking pan and lightly toast in oven, approximately 12 minutes. Remove and allow to cool. Set aside as these will be used for garnish.
  4. Lamb chops can be cooked on the grill or broiled.
  5. For the sake of this recipe, each chop should be about 1 1/2-inch thick.
  6. My rule of thumb to achieve perfect results is 4 to 5 minutes per side for medium rare. Add 1 to 1 1/2 minutes per side for medium and an additional 1 to 1/2 minutes beyond that for medium well.
  7. Grill or steam fresh local or California asparagus, seasoned with salt and pepper.
  8. Once lamb chops are done, either plate family-style on a large platter or on individual plates. Put a squeeze of lemon juice on top of each chop. Then, using a teaspoon, top with a dollop of Chimichurra Sauce, and finish by sprinkling with 1 t. toasted pine-nuts. Serve with asparagus.
Notes
  1. A perfect pairing for this meal is a Meiomi wine, available at Ben’s Fine Wine & Spirits.
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calories
255
fat
26g
protein
3g
carbs
6g
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