Chef Bobby Parrish of Flav City Spice Crusted Aussie Lamb Loin Chops with Insane Asparagus
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 8
by Bobby Parish of Flav City
Ingredients
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8 Aussie lamb loin chops
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Moroccan spice rub
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Butter, rosemary, & smashed garlic for basting
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700 gm asparagus
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¼ cup red onion, minced
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2 cloves garlic, minced
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¼ cup pecans, chopped
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1/3 cup full fat sugar free mayo
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1.5 tablespoons lemon juice
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Tamari soy sauce
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Toasted sesame oil
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1 teaspoon sambal olek or sriracha sauce
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1 teaspoon stone ground or Dijon mustard
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Kosher salt & pepper
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Avocado oil
Method
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Season the lamb with a generous pinch of salt and spice rub, allow to sit at room temperature for 20 minutes.
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Preheat oven to 200C and a large cast iron pan over med-high heat.
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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.
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Remove from oven, add a few knobs of butter, smashed garlic, and set over medium heat.
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Baste the lamb with melted butter for 1 minute. Remove from pan.
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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.
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Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
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For the asparagus, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil.
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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.
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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.
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Remove from heat and transfer to a large bowl.
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Once the asparagus have cooled slightly add enough dressing to coat and enjoy!
