Lamb with Asparagus and Salsa Verde

Salsa verde, literally “green sauce” in Spanish, is endlessly adaptable and customizable. Our version, packed with briny capers, tangy lemon, spicy red pepper, and herbaceous parsley, is a bright contrast to rich and meaty lamb chops. We tested this recipe with lamb loin chops, but this would also work great with traditional lamb chops. To go alongside the lamb we’ve called on asparagus to play up the verdant quality of the meal. Like us, you may end up with some leftover salsa verde, which is great news because it’s perfect for dipping bread into or drizzling on top of grilled vegetables. If you want to bring a starch into the equation, a baguette, cut in half, toasted under the broiler, and served alongside the salsa verde would be a great addition.

Lamb with Asparagus and Salsa Verde

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2-4
  • Difficulty: 1 hour and 30 minutes
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  • 1 lb lamb chops 
  • 10 oz asparagus spears, ends trimmed
  • ½ cup olive oil, plus 2 tbsp, divided
  • 1 cup parsley, minced 
  • 2 tbsp capers, rinsed and chopped
  • 1 lemon
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp vegetable oil


Pat lamb chops dry and season with salt and pepper. Vacuum seal lamb with 2 tbsp olive oil. Place vacuum-sealed lamb in a Suvie pan, cover with water, and insert into the upper right zone of your Suvie.

Place asparagus in a Suvie pan and insert into the upper left zone of your Suvie. 

Input settings and cook. 

My Cook > Multi-Zone Settings

Protein: 130°F for 1 hour

Vegetable: 10 Minutes

Starch: 0 

While the lamb cooks, make the salsa verde. Zest and juice the lemon into a medium bowl. Whisk in the remaining olive oil, parsley, capers, and crushed red pepper flakes. 

After the lamb has finished cooking, heat a heavy-bottomed skillet or cast iron pan over high heat for 5 minutes. Remove lamb from vacuum bags and thoroughly pat dry. Add 1 tbsp vegetable oil to the pan. Once the oil is just smoking, add the lamb chops, pressing down gently to ensure even contact with the pan; sear for 1 minute. Flip chops over and sear for 1 minute more on the other side. Remove lamb from the skillet and set aside.

Pour off any water from the asparagus and season with salt and pepper to taste. 

Divide asparagus and lamb between plates. Drizzle salsa verde over each plate before serving. 


Nutritional Information per serving (4 servings per recipe): Calories 418, Total Fat 4g, Total Carbohydrates 33g, Total Sodium 105mg, Total Protein 28g. Nutritional information for 1 lamb chop, 2.5 ounces of asparagus, and 2 tbsp of salsa verde.

CategoriesLamb Mexican
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