Name: Seared Lamb Chops with French-Dressed Asparagus, Chopped Egg & Lemon
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 tbsp capers; 6 eggs; 1 small bunch Italian (flat-leaf) parsley; 12 lamb loin chops; 1 ½ lemons; 1 shallot; black pepper; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Seared Lamb Chops with French-Dressed Asparagus, Chopped Egg & LemonSeared Lamb Chops with French-Dressed Asparagus, Chopped Egg & Lemon — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 tbsp capers

6 eggs

1 small bunch Italian (flat-leaf) parsley

12 lamb loin chops

1 ½ lemons

1 shallot

black pepper

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Snap (or cut) off woody ends of the asparagus.

Once the water in the pot is boiling, add asparagus and salt; cook until tender-crisp, 2-3 minutes. Using a slotted spoon, transfer asparagus to the colander, and run under cold water to cool; transfer to a plate and set aside. (Reserve boiling water in pot for the next step.)

Carefully add eggs to the reserved pot, reduce heat to a simmer and cook for 10 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, peel and mince shallot. Place in a small bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the shallot. (Reserve remaining parsley for serving.)

Add capers, oil, vinegar, Dijon, salt, and pepper to the bowl. Stir to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on another plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until lamb is golden brown and cooked through, about 3 minutes per side. Remove to a clean plate and set aside to rest.

Meanwhile, cut lemons into wedges and set aside for serving.

Peel and roughly chop the eggs. Season with salt.

Divide lamb and asparagus between plates. Top asparagus with dressing, chopped egg, and reserved parsley. Serve with lemon wedges for squeezing and enjoy!

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