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Rosemary Lamb Chops With Asparagus

  • Yield: 4 servings


  • 1/2 cup water
  • 1/2 cup white wine
  • 1 cup chicken stock or broth, divided
  • 1/2 onion, chopped, plus 1/2 onion, sliced
  • Kosher salt
  • 1 bunch asparagus, trimmed (about 16 spears)
  • 1 pound kale, cleaned and trimmed
  • 3/4 cup extra-virgin olive oil, plus more for sauteing
  • Freshly ground black pepper
  • Emeril's Original Essence
  • 8 loin lamb chops
  • 2 tablespoons minced fresh rosemary leaves
  • 1 large clove garlic, minced
  • 1/2 cup red wine
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons butter


  • 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.