Rosemary Lamb Chops with Asparagus (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1/2 cup water |
1/2 cup white wine |
1 cup chicken stock or broth, divided |
1/2 onion, chopped, plus 1/2 onion, sliced |
kosher salt |
1 bunch asparagus, trimmed (about 16 spears) |
1 pound kale, cleaned and trimmed |
3/4 cup extra-virgin olive oil, plus more for sauteing |
freshly ground black pepper |
essence, recipe follows |
8 loin lamb chops |
2 tablespoons minced fresh rosemary leaves |
1 large clove garlic, minced |
1/2 cup red wine |
1/3 cup freshly squeezed lemon juice |
2 tablespoons butter |
Directions:
1. Combine water, white wine, 1/2 cup chicken stock, the 1/2 chopped onion, and 1 teaspoon salt in a large saucepan. Bring to a simmer and add asparagus. Cook for 1 minute and then top with kale. Stir to combine and continue cooking until asparagus are tender. Remove from heat and keep warm.
2. In a dish large enough to hold the lamb chops in a single layer, combine 1/3 cup olive oil, 1 teaspoon salt, pepper, and Essence. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
3. Preheat a large skillet over medium-high heat. Season chops with salt and pepper and saute for about 2 to 3 minutes on 1 side. Turn, season again, and add rosemary, garlic, and sliced onion. Continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Remove chops to a platter and allow to rest for 5 to 10 minutes.
4. Return the skillet to medium heat. Add the remaining 1/2 cup chicken stock and red wine. Scrape up the browned bits off the bottom of the pan with a wooden spoon. Add lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Add butter and swirl to thicken. Add the asparagus and kale mixture and toss to heat through.
5. Serve 2 lamb chops per person. Drizzle with sauce and serve with the asparagus and kale on the side.
6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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