Spring Pairing: Rosemary Lamb Chops with Spring Vegetables
A delicious take on a classic pairing. Schrader Cellars CCS will complement the sumptuous profile of the lamb chops as velvety tannins cleanse the palate after every indulgent bite.
- 8-12 single-rib lamb chops
- 4 teaspoons chopped fresh rosemary
- 2 teaspoons Diamond Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 12 radishes, trimmed, cut in half lengthwise with 1/2 inch of stem intact (or if leaves look especially fresh and perky, keep the stems on – radish greens are delicious)
- 12 young carrots, peeled, cut in half lengthwise with 1/2 inch of stem intact
- 10 ounces sugar snap peas
- Optional: pea tendrils
- 2 tablespoons unsalted butter
- Extra sprigs of fresh rosemary for garnish
- Combine chopped rosemary, salt, a few generous grinds of pepper, and 1 tablespoon extra-virgin olive oil, then rub on lamb chops. Set aside, allowing chops to come to room temperature while you prep your veggies.
- Wash and rim radishes. Cut radishes in half lengthwise, leaving 1 inch of stem intact. Wash and peel carrots. Cut carrots in half lengthwise, leaving 1 inch of stem intact. Wash peas.
- Place 2 large cast iron skillets on your stovetop over medium-high heat. When pans are hot but not quite smoking, sear chops for 3 minutes on the first side, then approximately 2 minutes on the second side. Sear the fat edge as well. Note: Internal temperature for a medium-rare lamb chop is 125 degrees Fahrenheit.
- Set aside cooked lamb chops and let them rest while you quickly sauté your spring veggies.
- Add 1 tablespoon of butter to each pan. Add veggies, a generous pinch of salt, and a splash of water to the pan, then lightly sauté until veggies are just tender but still bright.
- Serve lamb chops with spring vegetables. Tuck an extra sprig of rosemary or two onto each plate, if desired.