by gluttonforlife
View
my 44 recipes »
Photo by gluttonforlife
gluttonforlife's Notes:
Expand1 teaspoon green peppercorns, finely ground Ask a question about this ingredient
1 1/2 teaspoon fennel seeds, toasted and finely ground Ask a question about this ingredient
1 tablespoon lemon zest, finely grated Ask a question about this ingredient
1 tablespoon garlic, finely minced Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
6 baby lamb loin chops Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
2 teaspoons fennel pollen Ask a question about this ingredient
Combine ground peppercorns, fennel seeds, lemon zest and garlic in a small bowl. Rub chops all over with lemon juice and then the spices. Place in a shallow dish, cover and refrigerate for a few hours. Bring back to room temperature before cooking.
Ask a question about this stepScrape chops clean. Shower with sea salt on both sides and dust with fennel pollen on only one. Sear in a hot, heavy skillet glossed with olive oil, pollen side down, for about 2-3 minutes. Turn and finish cooking another couple of minutes. Serve on a bed of poached white asparagus. Berna’s Savory Grapefruit Sabayon would be a nice addition on the side.
Ask a question about this step4 quarts water Ask a question about this ingredient
2 tablespoons salt Ask a question about this ingredient
1/4 cup lemon juice Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 pound white asparagus Ask a question about this ingredient
In a large, heavy pot combine salt, lemon juice, butter and sugar. Bring to a simmer. Meanwhile, trim about ½” from the asparagus ends. Lay them flat on a work surface and peel with a sharp vegetable peeler, starting about 1 ½” from the top and running down the whole length. If you do this in midair, they may snap. Gather the spears into 2 bundles and tie them loosely with kitchen string before lowering them into the simmering water.
Ask a question about this stepIncrease the heat to maintain a simmer, and cook the asparagus until tender when pierced with the tip of a knife, about 10 minutes for slim spears and up to 30 if yours are really thick. Lift the bundles from the water with kitchen tongs and drain them on paper towels. Slather with a little more salted butter before serving.
Ask a question about this stepHmmm...seems like they're pretty easy to get at this time of year, given all the little lambs going under the knife. I got mine from a local farm. Is your butcher trying to sell you the entire lamb? (35 lbs!!)
Where does one find baby lamb chops? My usual butcher in Seattle can only order spring lamb, about 35 lbs.
See above, sorry.
Nozlee is the Assistant Editor of Food52.
The combo of ground fennel seed, green peppercorns, garlic and lemon zest is fabulous. I coated some lamb chops and sauteed them last night.