Warm Salad Of Asparagus Spears And Seared Lamb Chops With Fresh Mint Vinaigrette Recipes

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

WARM ASPARAGUS SALAD WITH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
• Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

LAMB CHOPS WITH CHARRED ASPARAGUS

Steps:

• Heat oil in a 12-inch high-sided pan over high. Sprinkle both sides of lamb chops with 2 teaspoons salt. Add chops to pan; cook, flipping once, until browned and a thermometer inserted in thickest part registers 135°F, about 6 minutes per side for medium-rare. Transfer chops to a plate.
• Discard all but 1 tablespoon drippings from pan. Add asparagus; cook over medium-high, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat. Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining 1/4 teaspoon salt. Transfer mixture to a bowl.
• Return pan to medium-high (do not wipe clean). Add sliced bread; cook, flipping once, until lightly toasted, about 1 minute per side.
• Spread 3 tablespoons yogurt on each of 4 plates. Spoon asparagus mixture over yogurt and top with radishes. Place lamb chops alongside. Serve with toasted bread.

LAMB CHOPS WITH FRESH MINT

Steps:

• In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
• Heat a skillet over medium-high heat, and add the remaining olive oil.
• Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
• Top with the mint mixture and serve immediately.

WARM SALAD OF ASPARAGUS SPEARS AND SEARED LAMB CHOPS WITH FRESH MINT VINAIGRETTE

Steps:

• Season the chops with salt, pepper, garlic and oregano. Heat a heavy skillet over high heat. Add 1 tablespoon oil. Sear each side of the chops for 3-4 minutes for medium rare. Remove chops from pan. Set aside. Cover loosely to keep warm. Pour off any fat left in skillet while keeping lamb juices in the pan. Add stock and scrape up any brown bits from the pan. Boil until the liquid reduces to 1-2 tablespoons. Remove the pan from the heat and add the vinegar. Whisk in the remaining 3 tablespoons olive oil. Add chopped mint. Season with salt and pepper. Set aside. Cut asparagus into 3 inch spears. Steam until tender. Arrange warm asparagus and lamb on serving plate. Pour warm vinaigrette all over. Top with feta, onions and olives. Serve immediately. Nutrients per serving: Calories 314, fat 22 gms, calories from fat 194, saturated fat 9 gms, cholesterol 62 gms, sodium 300 mg, dietary fiber 8 gms, protein 25 gms

WARM SALAD OF SPRING VEGETABLES WITH GRIDDLED LAMB

Steps:

• Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.
• Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.
• Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS

Steps:

• Dry roast nuts in pan, being careful not to burn and set aside to cool.
• In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
• Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
• Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
• Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
• Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
• Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!

WARM SALAD OF ASPARAGUS SPEARS AND SEARED LAMB CHOPS WITH FRESH

Steps:

• Directions:.
• Season the chops with salt, pepper, garlic and oregano. Heat a heavy skillet over high heat. Add 1 tablespoon oil. Sear each side of the chops for 3-4 minutes for medium rare. Remove chops from pan. Set aside. Cover loosely to keep warm. Pour off any fat left in skillet while keeping lamb juices in the pan. Add stock and scrape up any brown bits from the pan. Boil until the liquid reduces to 1-2 tablespoons. Remove the pan from the heat and add the vinegar. Whisk in the remaining 3 tablespoons olive oil. Add chopped mint. Season with salt and pepper. Set aside. Cut asparagus into 3 inch spears. Steam until tender. Arrange warm asparagus and lamb on serving plate. Pour warm vinaigrette all over. Top with feta, onions and olives. Serve immediately.
• Nutrients per serving:.
• Calories 314, fat 22 gms, calories from fat 194, saturated fat 9 gms, cholesterol 62 gms, sodium 300 mg, dietary fiber 8 gms, protein 25 gms.