Good asparagus is hard to come by: even more so because it only comes into season for these few weeks of Spring that we have. So when I do get the opportunity, I make sure to enjoy it as much as possible when it’s still around. When buying asparagus look for crisp, green stems. The ends will be a little woody but if you snap one it should sound crunchy and be moist on the inside. I’ve paired asparagus with lamb chops, broccoli florets and grape tomatoes for this quick dinner or Sunday lunch option. What do you think of the plating? It’s a little bit “cheffy” but doesn’t it jazz up your typical meat and 3-veg platter. The trick is to have an even balance of all the ingredients on the plate, and make sure that you can still see the plate below. Serve with a chilled white wine or rosé to make the moment magic.
- 2 lamb chops, bone in
- 2 tbsp olive oil
- 2tbsp thyme leaves
- 200g asparagus
- 200g broccoli florets
- 8-10 grape tomatoes (or other smallish variety), sliced in half lengthways
- 1/2 lemon
- Salt and pepper
Place the lamb chops on a plate. Drizzle with olive oil and thyme leaves and rub the marinade into the flesh.
Pre-heat a char-grill pan over medium-high heat. Season the lamb on one side with salt. Place the chops salt-side down on the grill plate, using tongs, and cook for 5-8 minutes n each side until charred and cooked to your liking. Salt the other side, turn over and cook. Place the chops on a clean plate and cover and keep in a warm place while you prepare the vegetables.
Gather the asparagus in a bunch and slice of about 2cm from the base with a sharp knife (Give this bit to your chickens if you have some or place in the compost). Cut the asparagus in half and add to the hot grill pan with the broccoli. Place the lemon half cut-side down in the same pan and grill while you turn the veggies. The juice will caramelise. When the veggies are charred lightly on the outside and tender in, place them in a bowl with the tomatoes. Season with salt and pepper and carefully squeeze the juice from the lemon (with the tongs).
Slice the lamb into pieces. Divid amongst plates. Divide the veggies amongst the plates. Serve.
Make a delicious lamb pasta with any leftovers. Simply dice up the lamb and veggies into small chunks and toss through hot spaghetti or spirali.
Happy Cooking and Keep Smiling,