18 small Cedar Springs or Shepherd’s Pride Lamb Rib Chops
2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
3 tablespoons olive oil
Fresh rosemary sprigs (optional)
Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed
lemon juice (from 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot
(from about 1 medium)
Freshly ground black pepper
3 tablespoons pine nuts
1 pound thick asparagus spears,
tough bottoms removed
3 tablespoons extra-virgin olive oil
1/2 cup packed shaved Parmesan
cheese (about 1 1/2 ounces)
1 tablespoon finely chopped fresh
Italian parsley leaves
1. Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
2. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
1. Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
2. Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
3. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)
Shaved Asparagus Recipe From http://nibblesandfeasts.com// by Jill Santopeitro
Pair with full-bodied Merlot or Pinot Noir.