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Posts Tagged ‘Bon Appetit’

Christmas Candy: Dark Chocolate Almond Bark

December 22 2011 |  Leave a Comment

I’ve never really made candy before.  I associated making candy with other recipes that require you to be more precise than I really enjoy being.  I assumed you always needed a candy thermometer and I already have way more kitchen equipment than either of my kitchens can handle.

But this Dark Chocolate Almond Bark changes everything!!!  It was amazing and so easy to make!  The caramel – which is the only thing you actually have to prepare — comes together quickly.  I could not find Marcona almonds so I used blanched and slivered almonds.

I think the key to the bark though is high quality chocolate and not to forget the coarse sea salt!  I used Guittard 63% Extra Dark Chocolate Chips.  Yum!

I plan to make another batch tonight using pistachios in my attempt to recreate Trader Joe’s Dark Chocolate Roasted Pistachio Toffee.  Unfortunately I’m out of Guittard chocolate so we’ll see how Trader Joe’s dark chocolate does.

Note: Thank you to Bon Appetit’s website for the photo.  I didn’t have my camera when I made the bark.

Chocolate-Almond Bark with Sea Salt
Bon Appetit

  • 1/2 cup sugar
  • 1 tablespoon unsalted butter
  • 1 1/2 cups roasted Marcona almonds (not in oil)
  • 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
  • Coarse sea salt (for sprinkling)

Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Makes about 1 3/4 lb.

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Categories : Chocolate, Dessert
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Ooh la la: French Onion Soup and Goat Cheese Salad

October 5 2011 |  Leave a Comment

Tim and I both love a good French bistro or brasserie.  In case you are not sure of the difference, here’s an explanation from Wikipedia:

In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. When used in English, the term bistro usually indicates either a fast casual dining restaurant with a European-influenced menu or a cafés with a larger menu of food.

Regardless of whether it is the more casual bistro or the brasserie, casual French dining used to be a staple of ours before having Charlotte.  In our neighborhood we have the amazing Pastis just a couple of blocks away.  Even when we do have a babysitter, the long wait at Pastis doesn’t usually fit our schedule.  And, while they do deliver, it’s jut not as good.

I love many of their dishes but they have a delicious French onion soup and a wonderful warm goat cheese salad.  Last night’s dinner was my attempt to have a little taste of Pastis (and Paris) at our kitchen table.

I was skeptical of this onion soup recipe because it only takes 40 minutes and you saute chopped onions (as opposed to sliced) in a dry non-stick skillet.  But the recipe was very tasty!  I definitely needed to add some salt and pepper after the soup reduced.  I used Applejack brandy and Gruyere cheese.  How bad can anything be when topped with a baguette slice and melted cheese!  And, I actually forgot to add the butter so perhaps it would have even been better!

For the goat cheese salad I just sliced some goat cheese and then coated the slices in breadcrumbs.  The breaded goat cheese cooked in a small frying pan for a couple of minutes per side to brown the breadcrumbs and warm the cheese.  The green salad was dressed in a simple vinaigrette of red wine vinegar, extra virgin olive oil, Dijon mustard, and salt and pepper.

Our delicious dinner, along with a tasty Côtes du Rhône, gave us a little taste of France right here in apartment 104.

French Onion Soup
Bon Appetit

  • 2 medium onions, finely chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon Calvados, Applejack, or other brandy
  • 4 cups low-salt beef stock
  • Kosher salt and freshly ground black pepper
  • 4–8 1/2″-thick slices baguette, cut to fit ramekins
  • 1 cup grated Gruyère or raclette cheese

Special equipment: Four 10-ounces ramekins

Preheat oven to 450°F. Cook onions in a 12″ nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.

Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.

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Categories : Salads, Soups, Stews, Chilis
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Gwyneth Paltrow’s (?!) Grilled Chicken with Peach BBQ Sauce

August 19 2011 |  Leave a Comment

I must say I was a little surprised to see Gwyneth Paltrow on the cover of Bon Appetit the other month.  Obviously, her image has graced countless magazine covers but, after her macrobiotic phase, I typically don’t associate her with delicious food.  But she has recently written a cookbook entitled My Father’s Daughter (which Bon Appetit reviewed quite favorably), filmed a PBS show eating and touring in Spain with Mario Batali, and regularly posts recipes on her blog Goop.I read the Bon Appetit article and recipes — they actually looked quite appealing!  She is no longer a vegan and has found a happy medium cooking healthfully but not sacrificing flavor or the occasional indulgence.

I cooked this grilled chicken recipe and I must say the barbecue sauce was packed with flavor and had quite a kick from the chipotle peppers in adobo sauce.  My main criticism of the dish is that boneless skinless breasts can get dry on the grill.  I have found the best way to grill any chicken is to marinate it in a dry rub and to then add the sauce while grilling.  The chicken remains moist and doesn’t char.

I really did love this barbecue sauce so I do plan to make it again but next time I will use skin-on, bone-in breasts and use a rub before applying the sauce to the chicken.  The sauce would also be delicious on grilled bone-in pork chops.  Again, I would do some sort of rub before grilling the pork.

Gwyneth’s halibut and roasted pasta recipes definitely called out to me so I might have to try those as well!

  • 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
  • 1/2 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless organic chicken breasts
  • Vegetable oil

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper.

Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

 

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Categories : Barbecue, Poultry
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Weeknight French: Quick Coq au Vin

November 10 2010 |  Leave a Comment

I love Coq au Vin!  Actually, I cannot fathom how someone wouldn’t love this dish.  Chicken braised in red wine with mushrooms, shallots and lardons…mmmm!  A perfect dish for a chilly night.

But, as with all braised dishes, Coq au Vin must simmer for hours and is not a suitable weeknight dinner, especially for a working mom.  So, when I saw this Quick Coq au Vin recipe in October’s Bon Appetit, I just had to try it.  Could you replicate the delicious flavors in only 45 minutes?

While the chicken definitely wasn’t as infused with flavor given how it was prepared in the shortcut recipe, the sauce was rich and delicious!  I only wish I had bought a crusty baguette to mop up my plate.

Quick Coq au Vin is a great way to enjoy some comfort French food on a weeknight.

Quick Coq au Vin
Bon Appetit

  • 4 bacon slices, coarsely chopped
  • 4 skinless boneless chicken breast halves
  • 3 tablespoons chopped fresh Italian parsley, divided
  • 8 ounces large crimini (baby bella) mushrooms, halved
  • 8 large shallots, peeled, halved through root end
  • 2 garlic cloves, pressed
  • 1 1/2 cups dry red wine (such as Syrah)
  • 1 1/2 cups low-salt chicken broth, divided
  • 4 teaspoons all purpose flour

Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.

Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.

Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

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Categories : Poultry
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Summer Meatless Mondays: Corn Pesto

August 10 2010 |  Leave a Comment

Here is another great summertime meatless Monday recipe using everyone’s favorite summer veggie — corn!  If you are looking for a way to enjoy corn other than corn on the cob, this is a delicious and unique pasta sauce.

The corn pesto and bacon combination reminded me of a corn chowder.  Make sure to save some of the pasta water to thin out the sauce — the pesto is pretty thick.

There is still nothing as delicious as a grilled ear of corn but this was definitely a tasty and different way to use corn.

Tagliatelle with Fresh Corn Pesto
Bon Appetit

  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
  • 4 cups fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 teaspoons coarse kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese plus additional for serving
  • 1/3 cup pine nuts, toasted
  • 1/3 cup extra-virgin olive oil
  • 8 ounces tagliatelle or fettuccine
  • 3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

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Categories : Pasta, Vegetarian entree
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Summer Sides: Shaved Zucchini Salad with Parmesan & Pine Nuts

July 22 2010 |  Leave a Comment

I made this delicious summer salad to go along with ribs last weekend.  I love zucchini and think it is one of the real culinary treasurers of the summer and this salad is a great no-cook way to put the veggie to work.  The lemon dressing adds a great freshness to the dish.  And I love anything with parmesan and pine nuts!

Shaved Zucchini Salad with Parmesan and Pine Nuts
Bon Appetit

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 pounds medium zucchini, trimmed
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup pine nuts, toasted
  • Small wedge of Parmesan cheese

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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Categories : Salads
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Asian Turkey Lettuce Wraps



June 17 2010 |  Leave a Comment

by Weeknight Gourmet Guest Blogger Happy Farrow

Here’s another quick and delicious recipe.  I never thought to make lettuce wraps at home, but after discovering how easy they are to prepare, they’ve become a regular weeknight meal at our house.  I usually substitute carrots for cucumbers and add green onion, assembling as one would a taco, rather than mixing the vegetables and mint with the turkey.

*Making your own peanut sauce is easy enough, and homemade tastes so much better than bottled options.  For the lettuce wraps, I make a little less than half of the peanut sauce recipe and skip the food processor step (it all blends into a creamy consistency when added to the cooked turkey).

Asian Turkey Lettuce Wraps
Bon Appetit, August 2002
Yield:  4 servings

  • 1 tablespoon peanut oil
  • 1 large onion, chopped
  • 1 1/4 pounds lean ground turkey
  • 1/2 cup purchased Asian peanut sauce*
  • 1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping
  • 1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
  • 1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs
  • 12 large butter lettuce leaves

Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

*Peanut Sauce
Tyler Florence
Yield:  3 cups

  • 1 cup smooth peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons red chili paste, such as sambal
  • 2 tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.

Happy is freelance designer (http://www.happyfarrow.com/index.html) and lives in Boston with her husband James and daughter Cecily.

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Categories : Poultry, Turkey
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Almost Meatless Monday: Fettuccine with Peas, Asparagus, and Pancetta

May 5 2010 |  Leave a Comment

Today is my due date but Baby O is still happy so I am still blogging.

Ok, so we didn’t have a meatless Monday but this recipe could easily be adapted to be vegetarian but it is just so good with the pancetta, I am not sure you’ll want to eliminate it.  If you opt for a vegetarian version, just saute the asparagus in olive oil instead of the pancetta drippings.

I just love spring produce and this recipe showcases some of my favorites– fresh asparagus, peas, and green onions.  I cheated and used frozen peas, but bought some gorgeous asparagus, green onions, and fresh basil and parsley at the Manhattan Fruit Exchange.  The lemon juice and zest adds a nice brightness to the dish and the pancetta adds great flavor.

The parmesan and cream make a nice light cream sauce.  Since it was only two of us, I cut the penne by about one-third to half but used all of the veggies the recipe called for.

Tim and I both loved this dish!  I definitely plan to make it again.

Fettuccine with Peas, Asparagus, and Pancetta
Bon Appetit

  • 12 ounces fettuccine or penne
  • 3 ounces pancetta or bacon, chopped
  • 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
  • 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
  • 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
  • 2 garlic cloves, pressed
  • 1/2 cup finely grated Parmesan cheese plus additional for serving
  • 1/3 cup heavy whipping cream
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1/4 cup thinly sliced fresh basil, divided
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Categories : Pasta
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Halibut on Mashed Fava Beans with Mint

May 3 2010 |  Leave a Comment

Here is a delicious and light recipe for an unusually hot May evening.  Tim and I picked up the fresh spring produce and halibut from Chelsea Market this morning.  I just love shopping there!

The halibut has a great flavor from the lemon zest, red pepper flakes, and mint.

This was my first experience cooking fresh fava beans.  They take a while to shell but I just love fava beans so it was worth the work.  You need to take the beans out of the pods and then blanch the beans.  After you blanch the beans, it will be easy to remove them from their shell.

In addition to the mashed fava beans, I roasted some beautiful local asparagus for a great spring side.

This recipe showed me once again that I really need to buy a proper fish spatula!  One of the pieces did not escape the pan in good condition.  Luckily, it still tasted great!

Halibut on Mashed Fava Beans with Mint
Bon Appetit

  • 3 pounds fresh fava beans in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
  • 2 teaspoons plus 1/4 cup chopped fresh mint
  • 2 teaspoons finely grated lemon peel, divided
  • 3/4 teaspoon coarse kosher salt
  • 2 pinches of dried crushed red pepper, divided
  • 6 5-ounce 3/4-inch-thick halibut fillets
  • 9 tablespoons extra-virgin olive oil, divided
  • All purpose flour (for dredging)

Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.

Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.

Divide fava bean puree among plates. Top with fish and serve.

Serves 6.

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Categories : Fish, Side dishes - vegetables
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Easter Dinner: Roasted Lamb Chops with Charmoula & Skillet Asparagus

April 5 2010 |  Leave a Comment

We had a quiet Easter at home in New York City.  My mom came in for dinner.  Since Tim, my mom, and I are all lamb lovers, I decided lamb chops were a perfect Easter dinner. I found this recipe on Epicurious and thought it looked delicious.

Charmoula is a zesty herb and garlic sauce from the Middle East.  The store was out of mint so I just doubled the amount of cilantro.  The sauce was delicious on the lamb and provided great flavor as a marinade.

I cooked the lamb for the 13 minutes the recipe called for and the lamb turned out perfectly.  I typically roast asparagus but the skillet asparagus was delicious.  I squeezed a bit of lemon juice on the asparagus before serving.

Roasted Lamb Chops with Charmoula and Skillet Asparagus
Bon Appetit

Charmoula

  • 1 tablespoon cumin seeds
  • 1 1/2 cups (lightly packed) fresh Italian parsley leaves
  • 1/2 cup (lightly packed) fresh mint leaves
  • 1/2 cup (lightly packed) fresh cilantro leaves
  • 2 large garlic cloves
  • 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon juice

Lamb & Asparagus

  • 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
  • 3 tablespoons chopped shallot
  • 1 teaspoon finely grated lemon peel

For charmoula:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.

For lamb & asparagus:
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.

Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.

Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.

Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

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Categories : Lamb
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