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Pan-Seared Lamb Midloin Chops with Charred Asparagus & Lemon-Mint Gremolata

A simple spring dinner built around Meat Direct’s lamb midloin chops, paired with charred asparagus, spring onions and buttered new potatoes.

 

For 4 servings:

  • 8 lamb midloin chops
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely grated
  • 1 tablespoons fresh rosemary, chopped
  • 1.5 teaspoons sea salt
  • 1 teaspoons cracked black pepper
  • 2 cups asparagus, woody ends trimmed
  • 6 spring onions, trimmed
  • 700 grams baby new potatoes
  • 40 grams butter
  • 1 lemon, zested and juiced
  • 0.3 cups fresh mint leaves, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 2 tablespoons extra virgin olive oil, for the gremolata

Method

  1. Marinate the lamb – Pat the lamb chops dry and place in a bowl. Rub all over with olive oil, garlic and rosemary. Cover and set aside at room temperature for 20–30 minutes while you prep the vegetables.
  2. Cook the potatoes – Halve the potatoes and place in a pot of cold, well-salted water. Bring to the boil and simmer until fork-tender, about 15 minutes. Drain well.
  3. Make the gremolata – In a small bowl, combine the lemon zest and juice, mint, parsley and extra virgin olive oil. Season with a pinch of salt and set aside.
  4. Sear the lamb chops – Heat a heavy pan or grill plate over high heat. Season the marinated chops with the sea salt and pepper, then sear for 3–4 minutes per side for medium-rare, or to your liking. Rest on a plate, loosely covered with foil, for 5 minutes.
  5. Char the asparagus and spring onions – In the same hot pan, toss the asparagus and spring onions through the leftover lamb fat and cook for 3–4 minutes, turning occasionally, until lightly charred and just tender.
  6. Finish the potatoes – Return the drained potatoes to the warm pot with the butter, tossing until glossy and coated.
  7. Plate up – Divide the lamb chops, charred asparagus and spring onions, and buttered potatoes among plates. Spoon the lemon-mint gremolata generously over the lamb and vegetables. Serve immediately.

Notes: Lamb midloin chops are best cooked hot and fast — medium-rare keeps them tender and juicy. Swap asparagus for broad beans or peas if you’d rather. Leftover gremolata keeps 2 days in the fridge and is great on grilled fish or roast vegetables.