Spring has finally sprung and we’re celebrating with a dish that highlights the fresh ingredients of the season. Crisp asparagus is lightly steamed to keep its crunch and sweet delicate flavor. New baby potatoes are light, fluffy and require no peeling. We chose lamb loin chops because they’re flavorful and more economical than lamb chops. Mint is a traditional accompaniment to lamb and this gremolata is a cinch to whip together and it provides a lovely contrast to the richness of the lamb.
Lamb Chops, New Potatoes, Asparagus, and Mint Gremolata
Ingredients
- 4 lamb loin chops (about 1 lb)
- 8 oz asparagus, trimmed
- 8 oz small, new potatoes
- 1 small bunch mint (about ½ cup of leaves)
- 1 lemon
- 2 cloves garlic
- ¼ cup walnuts
- 3 tbsp olive oil
Directions
1) Season the lamb loin chops generously with kosher salt. Vacuum seal in a bag and place in a Suvie pan. Cover with water and place in the bottom zone of Suvie.
2) Pour ½ cup water into a Suvie pan and then set a Suvie roasting rack inside the pan. Arrange asparagus spears on top of the rack. Place pan in the top zone of Suvie, input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130˚F for 2 hours
Top Zone: Steam for 15 minutes
3) Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot in the Suvie Starch Cooker, ensuring pot is centered on hot plate. Input settings and cook now or schedule
Suvie Starch Cooker Settings
Potatoes, Uncut, 50 minutes
4) While the lamb cooks, prepare the mint gremolata. In a food processor combine the mint leaves, zest of 1 lemon, juice of ½ a lemon, walnuts, and 3 tbsp olive oil. Pulse until a chunky paste forms. Season to taste with salt and pepper. Feel free to add more olive oil to mellow the sauce, or lemon juice to perk it up.
5) After the cook, remove the lamb from the vacuum packaging and pat dry thoroughly with paper towels. Heat a heavy-bottom or cast iron skillet over high heat for 5 minutes.
6) Add 1 tbsp of canola or vegetable oil and swirl to coat. Place the lamb chops in the skillet with the fat cap facing down. Sear the fat cap for 30 seconds then turn the chops to one side and sear for 30 seconds per side until lightly browned. Flip twice so that each side cooks for about 1 minute. Once they are nicely browned move the chops to a cutting board and let rest for 5-10 minutes.
7) Cut the potatoes in half and divide with the asparagus between plates. Season potatoes and asparagus with salt and pepper to taste. Serve the chops with the bone in, or cut away the meat from either side of the bone and slice to serve. Top with the mint gremolata and enjoy!
Wine Pairing
Lamb works best when paired with medium or bold red wines. To really bring out the meaty notes of the lamb and the herbal subtleties of the sauce we recommend serving this dish with a glass of Cabernet Sauvignon.
