Nutritionist Lucy Hyland

New Season Spiced Lamb with Simple Asparagus

June 21, 2010
Posted by Lucy

Monday June 21st

I've just discovered this recipe on the Good Food Mood Blog and I love it!!!

I've adapted it slightly but otherwise I think its lovely. Once cooked, remove the fat from the lamb to reduce its saturated fat content.

New Season Spiced Lamb with Simple Asparagus

Lamb is in season right now and if you are looking for something a little different try this spicy rub.  Today's recipe is a bit of change up for the traditional lamb chop.  While I love the simple and delicious flavours of lamb sometimes it's nice to mix things up and try something a little different, which is why I love this spicy rub.  The spice rub also works well on other meats too so give it a go!

Serves 4
4 Irish spring lamb chops
½ tablespoon of cumin seeds
½ tablespoon of coriander seeds
1 teaspoon of chilli flakes
½ tablespoon of turmeric
1 teaspoon of paprika
A generous pinch of sea salt and ground black pepper

For the asparagus
1 large bunch of Asparagus (3-4 spears per person)
1tablespoons of olive oil
Sea salt and ground black pepper

In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a really pungent orange coloured powder.
Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.
Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.

While the lamb is cooking, snap off the woody end of the asparagus and steam the asparagus for 5 mins. Then toss in olive oil and a pinch of sea salt and some freshly cracked pepper.
Serve the lamb and asparagus with some salad leaves and enjoy.

Wheat free, gluten free, sugar free, dairy free

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