Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/2 cup white wine

  3. 1 cup chicken stock or broth , divided

  4. 1/2 onion, chopped, plus

  5. 1/2 onion, sliced Kosher salt

  6. 1 bunch asparagus, trimmed (about 16 spears)

  7. 1 pound kale , cleaned and trimmed

  8. 3/4 cup extra-virgin olive oil, plus more for sauteing Freshly ground black pepper Essence, recipe follows

  9. 8 loin lamb chops

  10. 2 tablespoons minced fresh rosemary leaves

  11. 1 large clove garlic, minced

  12. 1/2 cup red wine

  13. 1/3 cup freshly squeezed lemon juice

  14. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Combine water, white wine, 1/2 cup chicken stock, the 1/2 chopped onion, and 1 teaspoon salt in a large saucepan . Bring to a simmer and add asparagus. Cook for 1 minute and then top with kale. Stir to combine and continue cooking until asparagus are tender. Remove from heat and keep warm. In a dish large enough to hold the lamb chops in a single layer, combine 1/3 cup olive oil, 1 teaspoon salt, pepper, and Essence. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator. Preheat a large skillet over medium-high heat. Season chops with salt and pepper and saute for about 2 to 3 minutes on 1 side. Turn, season again, and add rosemary , garlic, and sliced onion. Continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Remove chops to a platter and allow to rest for 5 to 10 minutes. Return the skillet to medium heat. Add the remaining 1/2 cup chicken stock and red wine. Scrape up the browned bits off the bottom of the pan with a wooden spoon. Add lemon juice and simmer until the mixture is reduced to a glaze , about 4 minutes. Add butter and swirl to thicken. Add the asparagus and kale mixture and toss to heat through. Serve 2 lamb chops per person. Drizzle with sauce and serve with the asparagus and kale on the side.


Send feedback