I simplified this recipe a little to make it healthier and estimated on the measurements since I do all my cooking by eye.
- Two 9 oz racks of lamb (3 chops/rack - French boned)
- kosher salt and black pepper to taste
- 4 Tbsp dijon mustard
- 2 cloves minced garlic
Mix dijon mustard and minced garlic in bowl. Reserve. Season racks with salt and pepper, lightly coat with EVOO and sear about 2 min on each side until golden brown on a cast iron skillet. Place in 400 degree oven for ~12-14 minutes. Remove and allow to rest under tented foil.
Pine nut crust:
- 1/2 cup toasted pine nuts
- 1 tsp garam masala spice
- pinch of sea salt
- 2 tsp fresh rosemary finely chopped
- 3 mint leaves finely chopped
Mix all ingredients in a food processor and pulse until coarsely mixed. You can do this by hand using a chef’s knife too.
Coat the rested lamb with the garlic/mustard mixture and dredge in pine nut crust. Place in broiler for about 5 minutes or until crust begins to come together and brown. Allow to rest for 10 min before serving.
Red wine sauce:
- 1/2 cup red wine
- 1 cup beef broth
- 2 challots finely chopped
- 1 tsp honey
- 1 Tbsp unsalted butter
- 1 tsp lamb or beef demiglace (you can get this in the gourmet section of a high end grocery store)
Lightly saute challots in pan drippings over medium heat. Add red wine and beef broth to deglaze the pan. Turn pan to low and simmer until volume is reduced by half. Add honey, and demiglace (this is a somewhat healthier - and tastier - alternative to cornstarch for thickening the sauce). Add butter to finish the sauce until fully melted. Strain sauce through collander to get out any stray debris from the drippings (ie pine nutes, herbs, etc).
- 18 stems of baby asparagus (3/chop)
- salt/pepper to taste
- 2 Tbsp balsamic vinegar
Use enough EVOO to lightly coat the asparagus. Add in remaining ingredients and toss until evenly coated. Grill on high heat until asparagus is slightly tender.
Cover base of plate with the reduction sauce, arrange 3 asparagus in triangle pattern around sauce. Stack two chops in middle and arrange 3 more asparagus on chops in pyramid pattern (you obviously don’t have to do all this, but if you want to impress someone…).
For added effect, you can reserve toasted pine nuts and sprinkle them around the plate and add a small bundle of mint leaves on the side.