Roasted Lamb & Street Asparagus

Roasted Lamb

Ingredients:

• 1 lamb rack
• Juice of 1 lime
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped cilantro
• ¼ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. In a bowl, mix the olive oil, lime juice, garlic, cilantro, salt, and pepper.
2. Add the lamb chops and turn to coat them in the marinade.
3. When ready to cook, preheat the oven to 400°F and heat a cast iron skillet over medium-high heat.
4. Once the skillet is hot, use tongs to transfer the lamb chops to the skillet, discarding any remaining marinade.
5. Sear on one side for 3 minutes, flip, and immediately transfer the skillet to the preheated oven.
6. Bake until a meat thermometer inserted into the center reads 5°F below the desired final temperature — about 4–5 minutes for 135°F, which will rise to 140°F after resting (for medium doneness).
7. Remove the chops from both the oven and the skillet, and let them rest for 5 minutes before serving.
8. Serve with your choice of grain and/or salad.

Tips for Making Lamb Chops in the Oven:

• Marinate ahead: You can marinate the lamb chops up to 12 hours in advance. Just be sure to cover them tightly and refrigerate. Let them sit at room temperature while you preheat the oven to remove the chill.
• Use the broiler: If you’re short on time, broil the chops instead. Use a foil-lined pan and broil for about 5 minutes for medium doneness, flipping halfway through for even cooking.
• Don’t rest lamb chops in a hot cast iron skillet: Letting the chops rest is key to juicy meat, but resting them in the still-hot skillet can lead to overcooking.
• Skip the stovetop if needed: If you don’t have an ovenproof skillet, you can cook the lamb entirely in the oven. Simply add 3–5 extra minutes to the bake time, depending on your preferred doneness.

Roasted Asparagus with Chili-Lime Crema

Ingredients:

• 1 bunch asparagus
• 4 to 5 tbsp olive oil
• 1 tsp lime juice
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp cotija cheese
• 1 tsp chili powder
• 1 tbsp chopped cilantro
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 425°F.
2. Wash the asparagus thoroughly. Stack them together and trim off the tough/thick bottom inch or so.
3. Spread the asparagus in a single layer on a rimmed baking sheet. Pat them as dry as possible—you don’t want any excess water steaming the asparagus in the oven.
4. Generously drizzle olive oil over the asparagus, then season generously with salt and pepper.
5. Roast for about 10 minutes. The key is to use a very hot oven so the asparagus browns on the outside without overcooking or becoming too soft.
6. While the asparagus roasts, make the crema: in a small bowl, combine the sour cream, mayo, and lime juice. Season with salt to taste.
7. Once the asparagus is done, top with the crema, cotija cheese, chopped cilantro, and a sprinkle of chili powder. Serve immediately.

Salsa Verde

Ingredients:

• 1½ pounds tomatillos (about 12 medium)
• ½ cup chopped white onion
• 2 cloves (or more) garlic, optional
• ½ cup chopped cilantro leaves and stems
• 1 tablespoon fresh lime juice
• 2 jalapeño or serrano peppers, stemmed, seeded, and chopped

Instructions:

1. Preheat the oven to 400°F.
   Set the rack about 2 inches from the heating element.
2. Prep the tomatillos:
   Remove the papery husks and rinse the tomatillos well. Cut them in half and place cut-side down on a foil-lined baking sheet.
   If using garlic, add the cloves (in their skin) to the tray.
   Broil for 5–7 minutes, until the tomatillos are lightly blackened on the skins.
3. Blend the salsa:
   In a blender or food processor, combine the cooked tomatillos, lime juice, onion, garlic (if using), cilantro, and chili peppers.
   Pulse until the ingredients are finely chopped and well mixed.

Recipe created by: Chef Demetrio Zavala

Chef Demetrio began his career in Washington, D.C., and worked under several renowned chefs in New York, where he developed a growing passion for farm-to-table cooking. His commitment to seasonal menus goes beyond the kitchen—he often grows his own vegetables. You may have seen Chef Demetrio on Food Network, where he’s a six-time Chopped Champion, appeared on Chopped: Beat the Judge, and was a finalist on Chopped: Beat Bobby Flay.