Lamp Chops with Asparagus-Feta Salsa Verde

By courtneyepowell

Ingredients

• 1/4 cup(s) fresh lemon juice
• 1/2 cup(s) extra virgin olive oil
• 3 tablespoon(s) fresh oregano, chopped
• 1 1/2 teaspoon(s) kosher salt
• 1 teaspoon(s) pepper, freshly ground
• 1 pound(s) lamb chops (about 4 shoulder chops or 6-8 chops or loin chops)
• 1 tablespoon(s) kosher salt
• 1/2 bunch(es) medium asparagus (6 to 8 stalks)
• 1/2 cup(s) feta cheese, crumbled
• 1 tablespoon(s) Italian flat-leaf parsley, chopped
• 1 clove(s) garlic, minced
• 2 tablespoon(s) red wine vinegar
• Salt and pepper

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

In a Pyrex dish just large enough to hold the lamb chops in a single layer, combine the lemon juice, 3 tablespoons of olive oil, oregano, salt, and pepper. Place the lamb in the dish and turn to coat the chops with the marinade. Cover and refrigerate at least 30 mins or up to 1 day.

Preheat grill to high. Fill a medium saucepan with 6 c water, add a scant tablespoon of salt, and bring to a boil over high heat. Fill a bowl with ice water. While the water is heating, snap off the ends of the asparagus and peel the stems (if your asparagus is fairly tender, you can skip peeling the ends). When the water reaches a boil, add the asparagus to the pot. Cook until the spears are slightly tender and bright green, about 4 to 6 minutes. (If you have thin, tender asparagus, cook for just 1 to 2 minutes.) Don't overcook. Use tongs to transfer the asparagus to the bowl of ice water. As soon as they’re cool, remove the spears from the water, place on a plate covered with a clean dish towel or paper towels, and gently pat dry.

Slice the stalks on the bias into pieces about 1 1/2-inch long. In a medium-sized bowl, gently toss the asparagus, feta, parsley, garlic, vinegar, and olive oil. Season with salt and pepper to taste and set aside.

Remove lamb from marinade and discard juices. Place lamp onto the hot grill and cook 2 minutes, turn and cook 2 minutes more until just slightly pink in the center or until desired doneness. Transfer to a plate and let rest for 3 mins. Place one lamp chop on each of four plates and top with a heaping spoonful of salsa. Serve immediately with additional salsa if desired.