Best 8 Lamb Chops With Asparagus Recipes

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**Discover a Culinary Symphony of Lamb Chops and Asparagus: A Journey of Flavors and Textures**

Embark on a delectable culinary journey with our tantalizing recipes, where tender lamb chops dance harmoniously with crisp asparagus, creating a symphony of flavors and textures that will captivate your senses. Indulge in the classic grilled lamb chops with asparagus, where the smoky char of the lamb pairs perfectly with the vibrant green spears, all drizzled with a zesty lemon-herb sauce.

For a sophisticated twist, try the pan-seared lamb chops with asparagus and goat cheese sauce, where the creamy tang of goat cheese elevates the dish to new heights. If you're craving a burst of freshness, the roasted lamb chops with asparagus and salsa verde will delight your palate with its vibrant herb sauce.

But the culinary adventure doesn't end there. We'll also take you on a global culinary expedition, introducing you to the aromatic flavors of Moroccan lamb chops with asparagus, the spicy heat of Szechuan lamb chops with asparagus, and the tantalizing smokiness of grilled lamb chops with asparagus and chimichurri sauce.

Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making every bite a celebration of culinary artistry. So, prepare your taste buds for a delightful odyssey as we explore the world of lamb chops and asparagus, transforming your kitchen into a symphony of delectable aromas and flavors.

Let's cook with our recipes!

GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS



Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus image

Provided by Food Network

Categories     main-dish

Time 9h35m

Yield 4 servings

Number Of Ingredients 35

2 1/2 domestic large eye lamb racks
2 cups olive oil
4 sprigs rosemary, roughly chopped
6 cloves garlic, peeled, roughly chopped
Moroccan Spice Rub, recipe follows
12 pieces baby sunburst squash, tops trimmed
2 tablespoons melted butter
1 tablespoon honey
1 tablespoon Moroccan Spice Rub
1 tablespoon fresh lemon juice
1 teaspoon lemon oil
20 asparagus, peeled up to the tips
1 bunch chives, blanched for 5 seconds, shocked in ice water
Butter
2 cups vegetable stock
1 teaspoon olive oil
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon Moroccan Spice Rub
2 cups Moroccan couscous
2 cups veal stock
1/2 cup port
1/2 cup merlot
2 bay leaves
6 sprigs fresh thyme
8 whole black peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon cardamom

Steps:

  • For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
  • For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
  • For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
  • For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
  • For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
  • Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
  • For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG



Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
  • Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
  • In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
  • In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

LAMB CHOPS WITH CHARRED ASPARAGUS



Lamb Chops With Charred Asparagus image

This is a spring weeknight dinner that's sure to please.

Provided by Liz Mervosh

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
8 lamb loin chops (1 1/4- to 1 1/2-in. thick), fat cap removed
2.25 teaspoons kosher salt, divided
1 pound fresh asparagus, trimmed and cut into 2-in. pieces
.50 cup chopped fresh cilantro
1 tablespoon red wine vinegar
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 2 lemons)
.50 teaspoon grated garlic (from 1 large clove)
4 1-in.-thick slices French bread
.75 cup plain whole-milk strained yogurt, such as Greek
2 radishes, thinly sliced

Steps:

  • Heat oil in a 12-inch high-sided pan over high. Sprinkle both sides of lamb chops with 2 teaspoons salt. Add chops to pan; cook, flipping once, until browned and a thermometer inserted in thickest part registers 135°F, about 6 minutes per side for medium-rare. Transfer chops to a plate.
  • Discard all but 1 tablespoon drippings from pan. Add asparagus; cook over medium-high, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat. Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining 1/4 teaspoon salt. Transfer mixture to a bowl.
  • Return pan to medium-high (do not wipe clean). Add sliced bread; cook, flipping once, until lightly toasted, about 1 minute per side.
  • Spread 3 tablespoons yogurt on each of 4 plates. Spoon asparagus mixture over yogurt and top with radishes. Place lamb chops alongside. Serve with toasted bread.

Nutrition Facts : Calories 419 kcal, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 2 g, Protein 39 g, SaturatedFat 5 g, Sugar 4 g, Fat 18 g, UnsaturatedFat 0 g

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS



Roasted Lamb Chops with Charmoula and Skillet Asparagus image

Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.

Yield Makes 4 servings

Number Of Ingredients 16

1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce) or Hungarian sweet paprika
1 teaspoon kosher or other coarse salt
1/4 teaspoon cayenne
6 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallots
1 teaspoon finely grated lemon peel

Steps:

  • Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
  • Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
  • Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
  • Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
  • Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
  • Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

GRILLED LAMB CHOPS WITH RHUBARB COMPOTE AND ASPARAGUS



Grilled Lamb Chops with Rhubarb Compote and Asparagus image

For a super spring dinner, lamb chops are seasoned with crushed fennel seeds, salt, and pepper before being grilled alongside asparagus spears. A bright,savory rhubarb compote provides a wonderful contrast to the rich meat.

Provided by Lauryn Tyrell

Time 55m

Number Of Ingredients 13

1 tablespoon fennel seeds
8 lamb rib chops (about 2 pounds total)
Kosher salt and freshly ground pepper
1/3 cup sugar
1/2 cup apple-cider vinegar
1 packed tablespoon julienned fresh ginger
2 cloves garlic, peeled and smashed
4 ounces rhubarb, cut crosswise into 3/4-inch-thick slices (1 heaping cup)
1 star-anise pod
1 pound asparagus, trimmed
Extra-virgin olive oil, for brushing and drizzling
2 cups watercress, tough stems removed
Flaky sea salt, such as Jacobsen, and lime wedges, for serving

Steps:

  • In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.
  • In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.
  • Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).
  • Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.
  • Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.

LAMB WITH ASPARAGUS AND POTATOES



Lamb with Asparagus and Potatoes image

Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 3h

Number Of Ingredients 8

Zest (removed in wide strips and chopped) and juice from 2 lemons
1 head garlic, cloves smashed
2 tablespoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
4 pounds boneless leg of lamb roast, tied at 1-inch intervals
Coarse salt and freshly ground pepper
2 pounds small Yukon Gold potatoes, peeled
1 bunch asparagus, trimmed

Steps:

  • In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
  • Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
  • Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
  • Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

LAMB CHOPS WITH ASPARAGUS



Lamb Chops With Asparagus image

Lamb chops are topped with a combination of leeks, fresh fennel and asparagus.

Provided by Beth Goike @lilbeth

Categories     Other Main Dishes

Number Of Ingredients 16

LAMB
- 2 (10-ounce) (1/2-inch thick) lamb blade chops
- 1 tablespoon land o lakes butter
VEGETABLES
- 1 1/2 cups thinly sliced fennel with tops (anise
- 1/2 cup orange juice
- 1 large (1 1/2 cups) leek, thinly sliced
- 1 tablespoon honey
- 1 teaspoon freshly grated orange zest
- 1/2 teaspoon worcestershire sauce
- 1 pound (about 24) fresh asparagus spears
RICE
- hot cooked rice
SAUCE
- 1 tablespoon cornstarch
- 2 tablespoons cold water

Steps:

  • Cut asparagus spears into 2-inch pieces. Set aside. Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, until browned (4 to 5 minutes). Drain off fat. Add all vegetable ingredients except asparagus to skillet. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking until chops are fork tender and asparagus is crisply tender (4 to 6 minutes). Place rice on serving platter; top with chops and vegetables. Keep warm. Stir together cornstarch and water in small bowl; stir into skillet. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Pour over chops and vegetables.

FANCY CURRIED LAMB CHOPS WITH ASPARAGUS SPEARS



Fancy Curried Lamb Chops With Asparagus Spears image

Lamb is one of my favorite dishes. I tried experimenting with this last week and this is what I came up with.

Provided by Cindy in PA.

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb chops, 1/4 inch thick
2 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 1/2 teaspoons salt
3 -4 medium tomatoes, chopped
1/2 cup water
3 tablespoons all-purpose flour
10 ounces frozen asparagus spears (or fresh if you prefer)

Steps:

  • Trim fat from meat, brown in butter and then remove from skillet.
  • Add onion and garlic; cook till tender, do not brown.
  • Return meat to skillet.
  • Add curry powder, ground ginger, salt and tomatoes.
  • Cover simmer 50 to 60 minutes,or until lamb chops are tender.
  • Blend flour and water (I shake this in a jar until smooth). Add to meat mixture, cook until bubbly and then cook 1 to 2 minutes more.
  • Transfer to fancy round casserole dish, form pinwheel of hot cooked asparagus on top.
  • Serve with rice.
  • This can be served with condiments such as sliced onions, shredded coconut, lemon slices, raisins, and peanuts.

Nutrition Facts : Calories 425.2, Fat 31.8, SaturatedFat 15, Cholesterol 85.6, Sodium 984.1, Carbohydrate 16.8, Fiber 4.1, Sugar 5.2, Protein 19.4

Tips:

  • Choose high-quality lamb chops: Look for chops that are evenly marbled and have a good amount of fat. This will help the chops stay juicy and flavorful during cooking.
  • Season the lamb chops well: Before cooking, season the chops with salt, pepper, and any other desired spices or herbs. This will help enhance the flavor of the meat.
  • Cook the lamb chops over high heat: This will help to sear the outside of the chops and create a nice crust, while keeping the inside moist and tender.
  • Let the lamb chops rest before serving: After cooking, let the chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Serve the lamb chops with your favorite sides: Some popular sides for lamb chops include roasted asparagus, mashed potatoes, or grilled vegetables.

Conclusion:

Lamb chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. With the right ingredients and techniques, you can easily create a restaurant-quality lamb chop dinner at home. So next time you're looking for a special meal, give lamb chops a try – you won't be disappointed!

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