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Garam Masala Baby Lamb Chops with Smashed Fingerlings

Lend savory Indian flavors to these delicate lamb chops—great with hearty potatoes and toothsome green beans.
Garam_Masala_Lamb_Chops

Ingredients:

1 Tbsp. garam masala, toasted
2 tsp. kosher salt
1 tsp. black pepper
1/4 cup olive oil
8 baby lamb chops, Frenched
2 lbs. fingerling potatoes
2 Tbsp. Ready-Set-Serve Washed & Trimmed Parsley, chopped
1 Tbsp. canola oil
2 lbs. Ready-Set-Serve Green Beans

Instructions:

Heat oven to 400 degrees F.
Mix together garam masala, 1/2 teaspoon salt, 1/2 teaspoon of pepper, and oil; brush on chops. Toss potatoes with the remaining spice-oil mixture. Let chops marinate while potatoes roast.
Roast potatoes on baking sheet until tender and slightly browned (35 minutes). Smash some of the potatoes with a fork, making sure to leave some whole pieces. Stir in parsley plus one teaspoon salt and 1/4 teaspoon pepper.
Heat a cast-iron grill pan. When hot, sear chops and cook until medium rare (2-3 minutes per side). Set aside to rest.
Heat saute pan with one tablespoon canola oil; add green beans and remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook one high heat until slightly charred.
Serve two lamb chops each with equal portions of potatoes and green beans.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.