Red Wine Glazed Lamb Chops With Asparagus Pea Salad

If you're looking to host and have some meat eaters in your midst, get some lamb chops for a special treat! Cuts can be on the pricey side, but they are very much worth it. I love a juicy, well seasoned, chop.

Warm weather calls from pairing this with a fresh salad, and what scream spring and summer more than asparagus and English peas?

Ingredients

1 trimmed rack of lamb

1 tablespoon seasoned salt

1 teaspoon black pepper

1 teaspoon cracked pepper

1 tablespoon paprika

2 tablespoons olive oil

1/4 cup lemon juice

1 tablespoon Worchester sauce

1 tablespoon dried mint

2 tablespoons dried thyme

3 sprigs fresh rosemary

3 garlic cloves

1 cup red wine (use a bold red)

2 tablespoons butter

1/4 cup mushroom gravy

1 cup asparagus tips

1 cup peas

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1/3 cup feta cheese

Mint sauce (optional)

Instructions

Mix the herbs, seasoning, fresh garlic, olive oil, Worchester sauce, and lemon juice in a large bowl. Use the wet rub to marinate the lamb chops, and set them aside covered airtight in the fridge for about half an hour.

Heat your oven to 350F degrees.

In a hot skillet, add some olive oil and sear the chops on all four sides to create brown crisp at medium heat.

Deglaze the pan with red wine, then bake the chops for 15 minutes, or an internal temperature of 145F degrees for medium-well. Remove from the skillet pan and allow to rest for 10 minutes.

While the lamb cooks, prepare your greens. Heat a large pot of salted water with a bit of olive oil and bring to a boil. Blanch your asparagus tips and peas separately for 6 minutes each or until cooked to your desired doneness. Remove immediately from the pot and drain, allow to cool. Once both are drained, toss with the olive oil, balsamic, salt, pepper, garlic powder and parmesan. When ready to serve, top with the feta cheese. You can also use a simple vinaigrette instead! Adjust the dressing amount accordingly in either case - too much will make them soggy.

Reheat the remaining wine and create a sauce. Add the mushroom gravy, extra wine, and some butter, and stir over medium heat until it thickens.

Give the lamb chops a final seasoning and serve with the sauce, mint sauce and salad. Makes 2 servings.