Spring Herb Grilled Lamb Chops with Shaved Asparagus, Fava Beans and Fennel Fronds
For the Lamb Chops
In a food processor, pulse the shallot, garlic, thyme, and rosemary until combined. Add the mustard, olive oil, black pepper, and cayenne. Pulse until it comes together as a rough paste. Rub the lamb chops lightly on both sides with the paste and allow them to marinate in the refrigerator for 1 hour or more. Remove them from the refrigerator about 10 minutes before you’re ready to grill.
Preheat a gas grill on high heat. Grill the first side for about 2 minutes, turn the grill to medium and flip them over to cook for another 3 - 3 ½ minutes depending on the doneness you prefer.
Plate the chops together with the springtime greens (recipe below) and enjoy!
For the Greens
Gently break off the bottom woody part of each spear of asparagus. Then, with a vegetable peeler, shave each spear lengthwise into ribbons, preserving the tips. Gently blanch the asparagus tips in boiling water for 1 minute and then immediately shock in an ice bath and drain. Refrigerate. Next, blanch the fava beans if needed for a minute or two, until they give to the touch but are still firm enough to hold their shape. Shock in an ice bath, drain, and refrigerate until you are ready to combine the salad.
While the other ingredients are cooling, whisk together olive oil, preserved lemons, lemon juice, honey, salt and pepper to taste.
Combine asparagus ribbons, tips, baby spinach, favas, and onions and toss gently. Drizzle in as much dressing as preferred and toss gently again. Sprinkle with Pecorino and gently fold it into the salad. Garnish with fennel fronds.
In Your Glass
When the beautiful aromas of the grilled lamb fills the kitchen, I often reach for a Pinot Noir to serve but there are a lot of delicious options. The slight gaminess of the lamb and the umami of the spice rub could make you want to uncork an earthy Spanish Tempranillo or in the Shafer line-up Relentless with its classically meaty Syrah personality.