Growing rice on New York’s Randalls Island now supported by a bike-powered huller
For each serving:
Oil of choice, preferably sunflower oil.
1 lamb chop
4 spears asparagus
2 spring onions
salt, pepper, chives, thyme, parsley
Preheat oven to 400
Season lamb chop with salt and pepper
Heat a pan to medium-high heat, add oil and cook lamb chop on one side for 4 minutes.
Turn lamb chop over and add asparagus and onions. Put pan in oven for 6-7 minutes.
Remove pan from oven, and remove chop and allow to rest.
Place the pan back on the stove at medium heat and add a pinch of thyme, parsley and chives, deglaze with about a half cup of white wine and two tablespoons butter.
Season with salt and pepper to taste.
Place lamb chop on a plate with vegetables. Finish with balsamic reduction if desired.