Holidays are finally here! While we take a break from school, we have the opportunity to enjoy developing, making, and eating new cuisines. Here is a dish I cooked today.
Roasted Lamb Chops with Asparagus, Fingerling Potato, and Carrot Purée
By Chris Wang
Ingredients (3 servings):
– 3 half-pound lamb chops
– 6 to 9 fingerling potatoes
– 1/2 bunch thin asparagus spears, trimmed
– 1 bundle of (16 ounce) baby carrots
– 4 tablespoons of olive oil
– ½ teaspoon of orange juice
– Black pepper
1. Preheat the oven to 400 degrees Fahrenheit. Season the lamb chops with salt and black pepper. Brush the lamb chops all over with olive oil and place them in a baking pan.
Heat olive oil in a frying pan. Once heated, add the lamb and sear until golden brown, about 5 minutes. Take out the seared lamb, and save the meat juices for step 5.
Place the seared lamb into a roasting pan and place the roasting pan into the oven and cook until medium-rare, about 15 minutes. Once out of oven, remove lamb from pan and set aside on a plate to rest for about 10 minutes.
2. Place potatoes in water, add ½ teaspoon of salt. Bring to a boil over high heat, turn heat to low-medium. Boil for about 20 minutes. Drain and steam dry for a minute or two.
3. Bring water to boil and add asparagus along with ½ teaspoon of salt. About 1 minute after the water comes back to a boil, quickly turn off the heat and take out the asparagus from the water.
4. Place baby carrots in water with ½ teaspoon of sugar and ½ teaspoon of salt. Bring water to a boil, and reduce heat to medium-low. Boil for about 5 minutes, turn off the heat and take out the carrots.
Cut some of the cooked carrots in pieces, and put them in the food processor with cream and yogurt. Finely puree until smooth and put back into pan with garlic.
5. Add meat juices saved in step 1 to pan, heat on medium-high for about 1 minute. Add ½ teaspoon of orange juice and sprigs of micro pea green or sage, bring to a simmer to quickly reduce. When reduced, spoon jus over a plate.
6. Add to the plate lamb, potatoes, asparagus, whole baby carrots and grounded baby carrots. Time to eat!