by Bobby Parish of Flav City
8 Aussie lamb loin chops
Moroccan spice rub
Butter, rosemary, & smashed garlic for basting
700 gm asparagus
¼ cup red onion, minced
2 cloves garlic, minced
¼ cup pecans, chopped
1/3 cup full fat sugar free mayo
1.5 tablespoons lemon juice
Tamari soy sauce
Toasted sesame oil
1 teaspoon sambal olek or sriracha sauce
1 teaspoon stone ground or Dijon mutard
Kosher salt & pepper
Season the lamb with a generous pinch of salt and spice rub, allow to sit at room temperature for 20 minutes. Preheat oven to 200C and a large cast iron pan over med-high heat. Add a shot of oil to pan and sear one side of the lamb chops until nice and crusty, toss a few rosemary sprigs in the pan, and roast in oven for 5 minutes. Remove from oven, add a few knobs of butter, smashed garlic, and set over medium heat. Baste the lamb with melted butter for 1 minute. Remove from pan.
Make the dressing for the asparagus by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
For the asparagus, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the asparagus and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the asparagus can steam. Remove from heat and transfer to a large bowl. Once the asparagus have cooled slightly add enough dressing to coat and enjoy!