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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Monday, April 28, 2014

Spring Lamb Chops & Asparagus Ravioli


I like these simple meals that are fancy enough for company but quick enough for a weeknight.  This dish just sings spring.  Tiny lollipop lamb chops and store-bought asparagus ravioli with fresh asparagus on top.  Easy as pie!  



Here's all you need for the grilled lamb chops for two:


1 small rack of lamb (about 3/4 pound)
2 cloves garlic
1 sprig rosemary
1 tablespoon olive oil
1 tablespoon dijon mustard
salt & pepper



First, take your rack of lamb and slice it into chops by cutting between each bone.  



It's pretty easy to follow the bones.  You should end up with about 8 little chops, depending on your rack.  


Place them in a ziplock bag and mince the garlic and rosemary.


Toss the lamb with the garlic, rosemary, olive oil, salt and pepper.  Smoosh it all together and marinate for at least an hour or overnight.


Grill the lamb chops just 3-4 minutes per side until medium rare.


Meanwhile, make the ravioli.  I bought this large asparagus ravioli, but this would work well with cheese ravioli or tortellini.  Just boil a few minutes according to package directions.


Slice the asparagus into small rounds and sauté in a 2 tablespoons of butter just a few minutes until bright green.  Drain the ravioli and add to the butter and asparagus in the pan.  Sprinkle with fresh parmesan cheese on the plate.


Serve it up with the lamb chops.  3 or 4 little chops per person is a great portion.

Spring is in the air.  Enjoy it!  



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