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  10. Chef Ian Gray’s Lamb Chops with Spring Vegetables


    For each serving:
    Oil of choice, preferably sunflower oil. 
    1 lamb chop
    4 spears asparagus
    2 spring onions
    white wine
    salt, pepper, chives, thyme, parsley
    balsamic reduction

    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. image
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