Yes, yes, we're eating asparagus again tonight as our side. What can I say? I need to use up what I've got, and anything dark and green is great for your entire GI system anyway. The key to using the same ingredient, whether it is a protein or supporting member, is to make it taste distinctly different. Last night's asparagus was paired with a spicy carrot romesco and essentially steamed in the oven. Tonight, we'll char it on the stove top and give it a great, sweet and tart sauce.
Lamb Chops and Citrus-Shallot Sauce
Serves: 1 Time: Meh, about 20 minutes Difficulty: Easy Peasy, yet still a Show Stopper
- 2-3 lamb chops, frenched by the butcher
- 1 grapefruit, zested and juiced
- 1/2 shallot, minced
- 1 T. sherry vinegar
- 1 tsp. Dijon mustard
- 1 tsp. agave or honey
- 4-5 asparagus spears, woody ends removed
- olive oil
Put the grapefruit juice in a pot. Simmer until reduced by half; approximately 10 minutes.
While the juice reduces, bring the lamb to room temperature. Season it with salt and pepper.
Add the shallot, zest, vinegar, Dijon, and agave to the grapefruit juice. Season with salt and pepper and let it continue to simmer.
Heat 1 T. of olive oil to a pan. Once shimmering, add the lamb chops with the asparagus alongside.
Cook the lamb chops for three minutes on the first side and two minutes on the second. Remove them and let them rest. Let the asparagus continue to cook, charring on all sides. Turn off the heat on the sauce and let it thicken slightly as it cools.
Plate the asparagus and spoon the sauce on top. Lay the chops across the asparagus.