Careme

Ingredients

• Open Nature Lamb Loin Chops

  1 lb, about 4 chops $12.99
• Signature SELECT/FARMS Gold Potatoes

  12 oz, halved or quartered if large $4.99
• Green Asparagus

  8 oz, woody ends trimmed $4.49
• Red Onion

  1/4 small onion, finely minced $1.72
• Garlic

  2 cloves, minced $0.79
• Organic Parsley

  2 tablespoons chopped $2.49
• Lemon Large

  1/2 lemon, juiced $1.29
• Olive oil

  1 tablespoon, divided
• Unsalted butter

  2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Low-sodium chicken broth

  1/2 cup
• Dry thyme

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Meiomi Pinot Noir Red Wine - 750 Ml

  1 bottle $19.99

Instructions

1. Pat the lamb chops very dry, season generously with salt, pepper, and the dried thyme, then let them sit at room temperature while you prep the potatoes, asparagus, onion, garlic, parsley, and lemon.
2. Put the potatoes in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, 14 to 16 minutes; add the asparagus to the pot for the last 2 minutes, then lift the asparagus out and drain the potatoes.
3. Return the hot potatoes to the empty saucepan with 1 tablespoon butter, half the parsley, a pinch of salt, and black pepper; lightly crush with a fork so they stay chunky, cover, and keep warm off heat.
4. Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering; sear the lamb chops until deeply browned and cooked to 130–135°F for medium-rare, about 3 to 4 minutes per side depending on thickness, then transfer to a plate to rest for 5 minutes.
5. Lower the skillet heat to medium, add the minced red onion and cook 1 minute, then add the garlic and cook 30 seconds; stir in the broth and Dijon, scraping up browned bits, and simmer until slightly glossy and reduced, 2 to 3 minutes.
6. Whisk in the remaining 1 tablespoon butter, a squeeze of lemon juice, and any resting juices from the lamb; taste and adjust with salt, pepper, or more lemon.
7. Warm the asparagus in the sauce for 30 seconds or drizzle it with the remaining 1 teaspoon olive oil, then plate the crushed potatoes, asparagus, and lamb chops with the Dijon pan sauce spooned over the top and the remaining parsley scattered on finish.