For Christmas last year my parents gave us a share of lamb from Sequatchie Cove FarmWe got half a lamb including bones and some organ meat.
(Isn’t the lamb adorable! My mom included that with the card!)
Tonight we made some lamb chops, asparagus from the market (!) and amaranth.
If you’re not so lucky to find asparagus at your local market, remember to only buy it if it’s been stored with the ends in water. Asparagus dries out quickly and you’ll also want to store it in a small amount of water once you get home.
Before you’re ready to cook, you’ll need to trim the ends. Snapping the stalks seems to work best.
I’ve read many a recipe for asparagus but really, simple is better! All you need is some oil (walnut is great but olive is fine), salt, pepper, and a good sharp cheese. Normally I use Parmesan but this is a delicious cave aged goat milk cheddar from Bonnie Blue Farm that I got at the market today.
Drizzle the asparagus with the oil and sprinkle with salt and pepper. Cook under the broiler on high until beginning to brown and top with a sprinkling of cheese. Very simple and really preserves the integrity and flavor of the asparagus.
The lamb chops have a great flavor on their own and really don’t need much help. Just pat the chops dry, sprinkle with salt and rosemary and cook for about 5 minutes per side. Make sure you let the chops rest for a few minutes before serving to let the juices redistribute.
This was the first time I’ve had amaranth on its own. I’ve used it in a quiche crust before and it has a great somewhat grassy flavor that is quite unique. It also has quite a unique mouthfeel that probably lends itself to being used in other preparations more so than a solo dish! The flavor was great with the lamb, however!