Marinated Lamb Chops and Asparagus with White Wine Spicy Rhubarb Chutney
Rachel Ponce
May 15, 2021
Rhubarb is an ingredient I like to utilize in spring, contrasting its tartness with lamb, the meat that my family always has on Easter. Because I specialize in food and wine pairings, I have a never-ending supply of leftover wine or beer available to incorporate into my dishes. In developing this dish I used a dry white wine and experimented with making a chutney with rhubarb. It was excellent but needed a kick, so I added a step and created a white wine spiced rhubarb chutney to accompany the lamb and asparagus.
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Ingredients
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| 1 cup rhubarb, peeled and sliced | |
| 1/2 red onion, diced | |
| 1/3 cup raisins | |
| 1 tablespoons stone ground mustard | |
| 1/2 cup dry white wine | |
| 1/4 cup Champagne vinegar | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon pepper | |
| 2 cloves garlic, minced | |
| 1/4 teaspoon cayenne pepper | |
| 1/4 teaspoon cinnamon | |
| 1/2 cup light brown sugar |
For the lamb
| 1 (8–9 single ribs) Frenched lamb rack (8–9 single ribs) | |
| 1/3 cup + 2 tablespoons extra virgin olive oil | |
| 4 cloves garlic, minced | |
| 1 orange, juiced | |
| 2 tablespoons dried oregano | |
| 1/2 teaspoon salt, plus extra for seasoning | |
| 1/2 teaspoon pepper | |
| 8 asparagus stalks, 2 inches of bottom removed and sliced at an angle | |
| 3 tablespoons capers | |
| 1 green onion, sliced at an angle (utilizing white and green parts) | |
| Fresh oregano for garnish | |
| 1 orange for garnish, sliced |
Directions
1.
Make chutney: In a saucepan bring all ingredients except sugar to a boil. Once the mixture is boiling, add the sugar slowly while stirring. Reduce heat and let simmer for 2 hours uncovered until mixture becomes thick. While simmering, start the lamb marinade.
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2.
Pat lamb dry and slice into individual ribs, removing some fat if necessary.
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3.
In medium mixing bowl place 1/3 cup olive oil, garlic, orange juice, dried oregano, salt and pepper. Mix to make a marinade. Add the lamb to the marinade, and massage each individual rib with it. Cover and let sit in the refrigerator for 1–2 hours.
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4.
Remove chutney from simmer. Place chutney in a jar and let sit at room temperature until ready to use. Heat a large skillet to medium high. When the pan is hot, add 2 tablespoons of olive oil and carefully place lamb in the skillet, making sure not to overcrowd. (If the pan is not big enough, I recommend doing in batches.) Let sear 3–4 minutes. Flip the lamb and add sliced asparagus, capers and sliced green onions. Let the lamb sear for another 3–4 minutes. Remove lamb and let sit for 10 minutes. Keep the skillet on medium high to finish cooking the vegetables. Add a pinch of salt to the asparagus, and cook for an additional 2–3 minutes.
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5.
Begin plating by placing the lamb back in the skillet and serving family style. Garnish with fresh oregano and slices of orange. Add a side of white wine spicy rhubarb chutney.
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