New-Season Spiced Lamb with Simple Griddled Asparagus
Earlier this year, I got the fantastic opportunity to visit three lamb farms in Kerry. They are part of the Ring of Kerry Quality Lamb group, where the local farmers have come together to ensure the quality of their product.
Lamb is in season right now, and if you are looking for something a little different, try this spicy rub and show off by serving your own asparagus. Serves four.
4 Irish spring lamb chops
½ tbsp cumin seeds
½ tbsp coriander seeds
1 tsp chilli flakes
½ tbsp turmeric
1 tsp paprika
A generous pinch of sea salt and ground black pepper For the asparagus 1 large bunch asparagus (3-4 spears per person)
1-2 tbsps olive oil
A generous pinch of sea salt and ground black pepper
1In a pestle and mortar, grind together the cumin, coriander, chilli, turmeric and paprika until you have a really pungent orange-coloured powder.
2Place the lamb chops on a plate and sprinkle the spice mixture over the top, then turn to coat. Cook the spiced chops under a hot grill for about two to three minutes either side until cooked through.
3While the lamb is cooking, snap off the woody end of the asparagus and toss the spears into a bowl with the sea salt, black pepper and olive oil. Fry on a hot griddle pan until tender -- for about three to four minutes.
Serve the lamb and asparagus with some salad leaves and enjoy.