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Rosemary Lamb Chops with Asparagus (Emeril Lagasse) Recipe

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Rosemary Lamb Chops with Asparagus (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
976
Calories
Total time
27
Minutes
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Ingredients:

Directions:

  1. Combine water, white wine, 1/2 cup chicken stock, the 1/2 chopped onion, and 1 teaspoon salt in a large saucepan. Bring to a simmer and add asparagus. Cook for 1 minute and then top with kale. Stir to combine and continue cooking until asparagus are tender. Remove from heat and keep warm.
  2. In a dish large enough to hold the lamb chops in a single layer, combine 1/3 cup olive oil, 1 teaspoon salt, pepper, and Essence. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Preheat a large skillet over medium-high heat. Season chops with salt and pepper and saute for about 2 to 3 minutes on 1 side. Turn, season again, and add rosemary, garlic, and sliced onion. Continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Remove chops to a platter and allow to rest for 5 to 10 minutes.
  4. Return the skillet to medium heat. Add the remaining 1/2 cup chicken stock and red wine. Scrape up the browned bits off the bottom of the pan with a wooden spoon. Add lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Add butter and swirl to thicken. Add the asparagus and kale mixture and toss to heat through.
  5. Serve 2 lamb chops per person. Drizzle with sauce and serve with the asparagus and kale on the side.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 976.14 Kcal (4087 kJ)
Calories from fat 771.35 Kcal
% Daily Value*
Total Fat 85.71g 132%
Cholesterol 124.97mg 42%
Sodium 183.07mg 8%
Potassium 894.86mg 19%
Total Carbs 17.6g 6%
Sugars 3.03g 12%
Dietary Fiber 0.49g 2%
Protein 27.49g 55%
Vitamin C 145.5mg 243%
Vitamin A 1.2mg 40%
Iron 3.9mg 22%
Calcium 213mg 21%
Amount Per 100 g
Calories 202.23 Kcal (847 kJ)
Calories from fat 159.8 Kcal
% Daily Value*
Total Fat 17.76g 132%
Cholesterol 25.89mg 42%
Sodium 37.93mg 8%
Potassium 185.39mg 19%
Total Carbs 3.65g 6%
Sugars 0.63g 12%
Dietary Fiber 0.1g 2%
Protein 5.7g 55%
Vitamin C 30.1mg 243%
Vitamin A 0.2mg 40%
Iron 0.8mg 22%
Calcium 44.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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