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Perfect Lamb Chops with Asparagus & Soft Goat’s Cheese

Perfect Lamb Chops with Asparagus & Creamy, Soft Goat’s Cheese

This gorgeous lamb recipe combines perfect, succulent lamb chops with asparagus, goat’s cheese, peas, mint and tomatoes, then brings it all together with a wonderful, zingy vinaigrette.

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Introduction

I have lived in the countryside my whole life. I am surrounded by cattle fields, woodland and beautiful meadows. The field adjacent to my garden holds cows all the way through the summer. In kind, the field opposite my girlfriend’s stable houses sheep. I cook with beef a great deal. It’s quite possibly my very favourite ingredient. Lamb, however, is a very different story. Until recently, I’ve almost never cooked with lamb. I think that’s a great shame, because well braised lamb shanks or perfect pink chops are truly beautiful things.

Beef always seems to come my way in bulk. One of the best things about living here is always knowing someone who’s about to butcher their livestock. We frequently buy meat boxes termed “half a cow” or “a quarter of a cow”. For some reason, it never seems to quite work that way with lamb. So, every once in a while, I make that special effort to go and get it. It’s always worth it. Still to this day I’ve never cooked a proper rack of lamb, but I do often use this perfect lamb chop recipe.

Fortunately, over the past few weeks, I’ve made some efforts to remedy this. I’ve posted a few Fortunately, over the past few weeks, I’ve made some efforts to remedy this. I’ve posted a few additional lamb recipes, like this perfect lamb chop recipe with creamy mustard mash and this handy little lamb shank recipe!

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About this recipe

Ultimately, lamb is a very beautiful, often underrated ingredient. It’s one that works in any number of wonderful ways, but I often enjoy it best with simple spring vegetables. I really like this recipe because there’s a careful balance between the salt and the sweet, the fattiness of the lamb and the tartness of the dressing. Everything seems to work very well together and looks absolutely wonderful on the plate.

Absolutely nothing about this dish is difficult. The lamb chops are cooked in direct heat and the veg is gently simmered. And a vinaigrette takes no time at all. The only elements with any complexity at all are the purees, but even they are a simple case of blending the right amounts of the right things together. The only real challenge is plating everything up. There are a lot of different elements that all need to be ready at the same time. But with a little prep work, that becomes perfectly manageable.


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Perfect Lamb Chops with Asparagus & Goat’s Cheese

This perfect lamb recipe combines beautiful, succulent chops with asparagus, goat’s cheese, peas, mint and tomatoes, then brings it all together with a wonderful, zingy vinaigrette.
Course Main Course
Servings 2 People

Ingredients
  

  • 2 Lamb T-Bones Room temperature
  • 1 Bunch Asparagus
  • 1 Bunch Mint
  • 3 Cups Peas
  • 100 ml Créme Fraiche
  • 1 Lemon
  • Sugar
  • Cooking Oil
  • Salt
  • Pepper
  • 250 g Goat’s Cheese
  • White Wine Vinegar
  • Garlic
  • Extra Virgin Olive Oil
  • Sundried Tomatoes

Instructions
 

  • Add 250g goat’s cheese to 500ml of cold water and bring to a simmer.
  • Stir together until thoroughly combined, then cool the mixture in the fridge and then blend until smooth, seasoning as you like.
  • Simmer the peas for 30 minutes.
  • Add them to a blender with a little salt, a little lemon juice and, if desired, a little sugar. Taste test as you season.
  • Blend until smooth and if desired, strain through a fine mesh sieve.
  • Pour boiling water over the final cup of peas, stir and then strain, then add an additional load of boiling water. Keep them submerged until you’re ready to plate.
  • Chop a good handful of mint as finely as you can. Add that into a combination of olive oil and white wine vinegar, about 25ml oil and 12.5 – 25ml vinegar.
  • Crush a couple of cloves of garlic in a press and add those to the mix as well.
  • Add a quarter of a teaspoon of mustard and season with salt, then give it a really thorough mix or shake to emulsify and combine.
  • Set up a steamer and get it ready to cook the asparagus. This might also be the appropriate time to bring the puree and the mousse back to temperature. Don’t heat the mousse up too much or it will lose its consistency.
  • Trim up the ends of the asparagus with a knife to tidy them up and to make sure you don’t end up fighting with the woodier parts of the stalks. Set aside for a moment.
  • Heat an oiled pan to just below the highest heat.
  • Cook for 2-3 minutes per side, depending on the thickness of your cut, or until a thermometer reads 145 degrees. During the last couple of minutes, add some butter, garlic and a hardy herb like thyme or rosemary and baste the lamb as it finishes.
  • Set the lamb aside to rest and turn your focus to the asparagus. Place that in the steamer for 5 minutes with some salt.
  • Once that is ready, the lamb should have rested sufficiently and it is time to plate. Use the puree as a base, followed by the mousse and then simply place everything else in a manner that feels natural. Finish the dish off with the vinaigrette, some sun-dried tomatoes and some extra mint leaves.
Keyword Lamb, Mousse, Pea Puree, Puree

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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