Asparagus, a magnificent delight of British springtime, is typically enjoyed in a simple manner: boiled and adorned with melted butter. However, this recipe elevates the experience by charring the asparagus, enhancing its inherent nutty flavour. Paired with succulent British lamb, complemented by tangy strained yogurt infused with Dukkah, a Middle Eastern condiment comprising a blend of herbs, nuts, and spices - this culinary masterpiece becomes a true celebration of spring. While white asparagus is more prevalent on the continent, I appreciate both preparations. Yet, the quintessential British experience during the peak of the season is truly unparalleled.
- 10 Mini Lamb Chops
- Olive Oil
- Labneh (200ml Greek yoghurt mixed with a pinch of sugar, sea salt and a squeeze of lemon juice. Drain in a fine sieve for a couple of hours)
- 2 Lemons
- 1 bunch Asparagus
- 1 bunch of Spring Onions
- 1 bunch of Fresh Mint
- Dukkah to Sprinkle
Prior to cooking, rub the lamb with olive oil and sprinkle it with sea salt.
Heat a griddle pan until it reaches a smoking hot temperature. Then, place the lamb chops on the pan and cook them on both sides until they acquire a delightful char, approximately 3 to 4 minutes in total. Flip them a couple of times during the cooking process. Once cooked, remove the chops from the pan and keep them warm.
Using the same pan, discard any excess fat and proceed to char the asparagus and spring onions over high heat. Cook them until they reach a tender consistency, seasoning them as they cook.
Arrange the lamb chops on a serving platter, and place the charred vegetables on top.
Serve the dish with Labneh, sprinkled with Dukkah, lemon wedges, and mint leaves.
Accompany the main dish with a bowl of buttered new potatoes.