Marinated Lamb Chops and Asparagus with White Wine Spicy Rhubarb Chutney

Instructions

• Make chutney: In a saucepan bring all ingredients except sugar to a boil. Once the mixture is boiling, add the sugar slowly while stirring. Reduce heat and let simmer for 2 hours uncovered until mixture becomes thick. While simmering, start the lamb marinade.

• Pat lamb dry and slice into individual ribs, removing some fat if necessary.

• In medium mixing bowl place 1/3 cup olive oil, garlic, orange juice, dried oregano, salt and pepper. Mix to make a marinade. Add the lamb to the marinade, and massage each individual rib with it. Cover and let sit in the refrigerator for 1–2 hours.

• Remove chutney from simmer. Place chutney in a jar and let sit at room temperature until ready to use. Heat a large skillet to medium high. When the pan is hot, add 2 tablespoons of olive oil and carefully place lamb in the skillet, making sure not to overcrowd. (If the pan is not big enough, I recommend doing in batches.) Let sear 3–4 minutes. Flip the lamb and add sliced asparagus, capers and sliced green onions. Let the lamb sear for another 3–4 minutes. Remove lamb and let sit for 10 minutes. Keep the skillet on medium high to finish cooking the vegetables. Add a pinch of salt to the asparagus, and cook for an additional 2–3 minutes.

• Begin plating by placing the lamb back in the skillet and serving family style. Garnish with fresh oregano and slices of orange. Add a side of white wine spicy rhubarb chutney.