Grilled Lamb Chops with Arugula, Asparagus, Maitake Mushroom and Fig Salad with Roasted Fennel and Thyme Vinaigrette
Pairs With Lion Tamer Red Blend
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Yield:
12 Servings
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Prep Time:
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Cook Time:
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Total Time:

Ingredients

Roasted Fennel and Thyme Vinaigrette

  • 2 ea.  Shallots, diced
  • ½ cup  White Balsamic Vinegar
  • 2 tsp. Thyme, chopped
  • 1 Tbsp. Roasted Fennel Seeds, crushed
  • 1 ½ cup Extra Virgin Olive Oil

Arugula, Asparagus, Maitake Mushroom and Fig Salad

  • 1 oz  Olive oil
  • 2  cup Maitake Mushrooms, clean, separate
  • 1 bu. Asparagus, standard size,
  • 2 cups Arugula, stems removed
  • 8 ea. Fresh figs, quartered (substitute sliced dry figs if fresh not available)

Lamb Chops

  • 1 ea. Frenched Lamb Rack, cut into 4 each double bone chops
  • to taste Salt and Freshly Ground Black Pepper

Preparation

Roasted Fennel and Thyme Vinaigrette

Place the shallots in a bowl. Season with salt and pour in the vinegar. Let macerate for 10 minutes. Add in the thyme and fennel seeds. Whisk in the olive oil to emulsify. Season with salt and pepper.

Arugula, Asparagus, Maitake Mushroom and Fig Salad

Blanch the asparagus in boiling salted water until tender crisp Shock in an ice bath. Drain well and cut in 1 ½” long pieces on a bias.

Heat a sauté pan; add the oil and maitake mushrooms and cook until caramelized. Remove from heat.

Place the arugula, asparagus, mushrooms, and figs in a bowl. Season with salt and pepper. Drizzle with vinaigrette and toss.

Lamb Chops

Grill the lamb chops to medium-medium rare. Let rest for 5 minutes. Cut the lamb in half to yield 2 pieces of bone in chops.

Place salad on the plate slightly off center and lean the lamb against the salad. Drizzle the plate and lamb with a little more dressing.

Note: For the Lamb, Use domestic lamb racks and cut into 4 double chops.

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