The atypical warmer weather this week has me itching to break out my favorite spring dishes. Today, I’m highlighting asparagus, vidalia onions, and lamb chops. Bon appétit!
GRILLED LAMB CHOPS w/ MINT PESTO
1/2 C balsamic vinegar 1/4 C honey 12(3 oz) baby lamb chops, frenched
1 & 1/2 C parsley leaves (tightly packed) 1C fresh mint leaves (tightly packed) 1 clove garlic
2 T pine nuts 1/3 C + 2T olive oil 3T parmesean salt & pepper
- Heat grill to high
- Whisk honey and vinegar. Season w/ salt and pepper. Save half of mixture for serving
- Brush chops on both sides with 2T of olive oil and season with salt and pepper
- Cook chops on grill for 2-3 min, or until brown and slightly charred. Turn over and brush with honey glaze. Grill 2 min more. (med-rare)
- Remove from grill and brush with remaining glaze. Tent with foil and allow to rest for 5 min.
- Combine parsley, mint, garlic and pine nuts in a food processor until corsely chopped.
- Slowly add oil while the motor is running. Once smooth, add cheese and salt and pepper. Process for a few more seconds to combine.
- Spoon 2 teaspoons or so of pesto on each chop.
ASPARAGUS with OLIVE OIL, FETA, & PEPPER
1 1/2 lbs fresh asparagus 9 T Olive oil 1/2 ts salt 6 oz feta cheese 1 ts black pepper
- Heat grill on high
- Trim asparagus and place on a baking sheet.
- Toss with 3 Tab of oil and season with salt and pepper
- Grill for 3-5 minutes or until crisp
- Transfer to a platter
- Add remaining oil, pepper, and salt and toss to combine. Top with feta and serve
VIDALIA ONION SOUP with BLISTERED VERMONT CHEDDAR
2 T butter 2 T olive oil 3 lbs Vidalia onions, peeled, halved and thinly sliced
2 cloves garlic, finely chopped ½ cup brandy ½ cup dry sherry 2 T flour
6 C low-sodium chicken broth 5 sprigs fresh thyme Salt and freshly ground pepper
8 thin slices French baguette, lightly toasted 1 lb aged cheddar, grated
- Heat butter and oil in Dutch oven over medium until melted. Add onions & cook until caramelized, stirring occasionally, 30-40 min. Add the garlic and cook for 1 minute.
- Add the garlic and cook for 1 minute. Add the brandy and sherry and cook until reduced.
- Stir in the flour and cook for 2 minutes.
- Whisk in the stock and the thyme and cook until the soup is slightly thickened, about 15 minutes.
- Preheat broiler. Place the crocks on a baking sheet and fill each crock ¾ of the way with the soup.
- Place a slice of baguette over the soup and divide the cheese on top. Place the soup under the broiler and broil until the cheese is melted and golden brown.
**All recipes are Bobby Flay’s.