Lamb Chops, New Potatoes, Asparagus, and Mint Gremolata
- 4 lamb loin chops (about 1 lb)
- 8 oz asparagus
- 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
Season the lamb chops generously with salt. Vacuum seal in a bag and place in a Suvie pan. Cover with water and place in the upper right cooking zone. Remove the woody bottom inch of the asparagus, add to a Suvie pan and place in the upper left cooking zone. Place the small potatoes in a starch pan, season with 1 tbsp salt and place in the lower right cooking zone. Enter the My Cook settings and cook.
My Cook Settings
Protein: 130˚F, 1 hr
Vegetable: 8 minutes
Starch: 30 minutes
During the cook prepare the Mint Gremolata.
In a small food processor combine the mint leaves, zest of a whole 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.
After the cook, remove the lamb from the vacuum packaging and pat dry with paper towels. Heat a skillet (preferably cast iron) over high heat until it is ripping hot, this usually takes about 5-10 minutes. Once the skillet is hot 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 (keep in mind the interior of the chops is already cooked we’re just trying to brown the outside). Once they are nicely browned move the chops to a cutting board and let rest for 5-10 minutes.
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!
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.