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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


  • 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


  • 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.