Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe
Rosemary Lamb Chops With Asparagus

Rosemary Lamb Chops With Asparagus

Roasting a rack of lamb is an incredibly simple way to impress your friends and family for a special occasion.

  • Prep Time: 2 hours
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings

Ingredients

  • 3/4 cup extra-virgin olive oil, plus more for sauteing
  • Freshly ground black pepper
  • 1 rack of lamb, frenched
  • 2 tablespoons minced fresh rosemary leaves
  • 1 large clove garlic, minced
  • 1/2 cup water
  • 1/2 cup white wine
  • 1 onion, sliced
  • Kosher salt
  • 1 cup chicken stock or broth, divided
  • 6 tablespoons butter
  • 1 bunch asparagus, trimmed (about 16 spears)
  • 1 pound kale, cleaned and cut into bite size pieces
  • 1/2 cup red wine
  • Emeril's Original Essence

Directions

  • 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  the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness desired; monitor the temperature with a meat thermometer (140 degrees F for rare, 160 degrees F for medium). Let it rest for 5 to 7 minutes, loosely covered.

  • Combine the 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 the asparagus. Cook for 1 minute and then add the kale. Add 2 tablespoons of butter, stir to combine, and continue cooking until the asparagus is tender. Remove from the heat and keep warm.

  • 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 and simmer until the mixture is reduced to a glaze, about 4 minutes. Add the remaining butter and swirl to thicken. Taste and season with salt and pepper if necessary.

  • To serve, carve the rack into individual chops and serve 2 lamb chops per person. Drizzle the lamb with the sauce and serve the asparagus and kale on the side.