PEPPER CRUSTED LAMB CHOPS

A small meal to share with a carnivore.
Alluded to in this post:
http://atthebackofthehill.blogspot.com/2012/08/unspeakable-love-lamb-chops.html.


PEPPER CRUSTED LAMB CHOPS
[With sautéed asparagus]

For each lamb chop, crack one teaspoon or more peppercorns coarsely. Add a pinch of salt and a pinch of ground coriander. Rub each chop with olive oil, and dip - dab - sprinkle the cracked pepper over the chops.

Heat up the skillet with a little oil till starting to smoke.
Brown the chops boldly on one side, on high.
Flip over, and after a a few seconds turn the heat down slightly, cook a little longer than the first side.
Remove to a platter and let them rest a bit.


There will be little bits of darkened pepper and other crud left in the pan, which you should probably just pour it out and wipe, rather than deglazing.


While the chops are resting, blanch a trimmed bunch of asparagus in boiling salt water with a splash vinegar to preserve colour for two minutes, then rinse under cold in a sieve or colander after they've cooked for two minutes, to stop the cooking. Sauté on high with some slivered ginger, flame with a generous splash of sherry. When the bubbling subsides, add a little freshly chopped parsley or cilantro to the pan, swirl, and decant to a plate.

A lemon-caper sauce (lemon juice, capers, butter), or a mustard glaze with broth added after sizzling the mustard - these go well with both the meat and the vegetable. Minced fresh herbs or paprika may be added to either.

Serve with a simple cucumber salad (sprinkle salt, dash of fresh ground pepper, squeeze of lemon juice, drizzle olive oil, and a pinch of sugar), and either boiled rice or warm crusty French bread.