Herb Marinated Lamb Chops with Asparagus, Lemon, and Spring Greens

Herb Marinated Lamb Chops with Asparagus, Lemon, and Spring Greens

A citrusy blend of fresh herbs and garlic does double duty in this recipe as an aromatic marinade for pan-seared lamb chops and a bright dressing for baby spring greens. Pair with California Sauvignon Blanc or Pinot Noir.

Serves 4


3 cloves garlic
1/2 cup (120ml) fresh Italian parsley leaves
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) fresh mint leaves
1/4 cup (60ml) fresh cilantro leaves
2 tablespoons (30ml) fresh lemon juice
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) salt
8 lamb loin chops, about 2 pounds (1kg)
1 pound (450g) California asparagus, ends trimmed
2 tablespoons (30ml) extra-virgin olive oil, divided
1/2 lemon
Freshly ground black pepper
6 ounces (170g) assorted baby greens, such as arugula, spinach, and kale
2 tablespoons (30ml) chopped fresh mint leaves
1 teaspoon (5ml) finely grated lemon zest


Combine the marinade ingredients in the bowl of a food processor and process to blend. Set aside 1/4 cup (60ml) for the salad.

Place the lamb in a baking dish, pour the remaining marinade over the lamb and turn to coat. Cover and refrigerate for 2 to 4 hours. Allow the lamb to stand at room temperature for 30 minutes before cooking.

Preheat the oven broiler. Spread the asparagus on a rimmed baking sheet. Drizzle with 1 tablespoon (15ml) oil, lightly season with salt, and turn to coat. Broil the asparagus on the top rack until lightly charred and crisp tender, 5 to 7 minutes, turning as needed. Remove from the oven and drizzle with the juice of the lemon.

Remove the lamb from the marinade, discard the marinade, and lightly season the lamb with salt and pepper. Heat 1 tablespoon (15ml) oil in a large skillet over medium-high heat. Add the lamb and cook until brown on both sides and cooked to your desired doneness, 8 to 10 minutes for medium rare. Remove from the heat and let rest for 3 to 5 minutes.

Place the greens in a bowl, drizzle with some of the reserved marinade, and toss to combine. Divide the greens between 4 serving plates. Top each salad with 2 lamb chops and the asparagus. Garnish with the mint and lemon zest and serve immediately.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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