Lamb Chops with Vegetables and Fruits Recipe

Lamb Chops with Vegetables and Fruits Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This quick and easy dinner recipe is sure to please even the most finnicky guests. For an even more impressive presentation, ask the butcher to french the lamb chops for you.

Ingredients

  • Six 6-ounce, 1 ½-inch thick, boned loin lamb chops
  • Salt and freshly ground black pepper, to taste
  • 3 kiwis, peeled and scooped into balls
  • 2 cups seedless red or green grapes
  • 24 asparagus spears, trimmed, blanched, and sliced diagonally
  • 2 thin cucumbers, peeled and scooped into balls
  • 1/3 cup mixed minced fresh mint and parsley, to taste

Directions

Preheat the oven to 350 degrees.

Tie the chops into neat rounds with kitchen twine. Arrange each chop on a piece of aluminum foil, and season with salt and pepper. Scatter the fruits and vegetables equally among the chops. Sprinkle the chopped mint and parsley mixture over the chops. Seal the foil packets, and set on a baking sheet.

Bake about 20 minutes for medium-rare. Transfer the packets to serving plates and allow the guests to open them at the table.

Lamb Chop Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Chop Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Chop Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.